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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet & Sour Spareribs Recipe

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This recipe for Sweet & Sour Spareribs is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt and pepper to taste
1 1/2 lb. pork spareribs
1 Tbsp. oil
1 C. pineapple juice
3 Tbsp. cornstarch
1/2 C. brown sugar
1 Tbsp. soy sauce
1/4 C. vinegar
1 large can pineapple chunks
1 large onion, sliced
1 medium green pepper, cut into chunks
Directions:
Directions:
Salt and pepper spareribs; brown on both sides. Place in baking dish. Heat oil and pineapple juice in sauce- pan over low heat. Combine cornstarch, sugar, soy sauce, vinegar and 1/3 cup water. Add hot juice, stirring constantly, until thick. Add pineapple, green pepper and onion; pour over meat. Bake at 350 degrees for 1 hour. Serve over steamed rice. Serves 4.
Personal Notes:
Personal Notes:
Paul usually uses country ribs. Can be made in a Dutch oven. Brown the meat and add the rest of ingredients and simmer for 1 1/2 hours.

 

 

 

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