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Sweet and Sour Spareribs Recipe

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This recipe for Sweet and Sour Spareribs, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Saturday, March 14, 2009


Pork spareribs, ( 1/2 lb per person) cut into 1" - 1 1/2" pieces
Per lb of spare ribs:
3 tablespoons corn starch (or flour)
1 egg per lb of spare ribs
1/2 teaspoon salt,
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup sugar
1 cup ketchup
1 cup vinegar

Prepare batter in a large bowl mixing corn starch, egg(s), salt, pepper, and garlic powder
Add spareribs to batter; mix thoroughly to lightly coat all ribs
Deep fry in small batches; let cool
In a large pot add sugar, ketchup, and vinegar
Bring to a boil, stirring frequently
Turn heat to low and add ribs
Cover and let simmer until tender (1-2 hrs), with occasional gentle stirring

Personal Notes:
Personal Notes:
Use regular pork ribs rather than baby back ribs. They are less expensive and have more meat. They can be purchased pre-cut. Otherwise, have the butcher cut the ribs into approx. 1 1/2" pieces.




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