| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Appetizers, Jewish, China, Archived |
4 |
Servings |
INGREDIENTS
|
|
-ROXIE CHANDLER XDNH13A |
| 2 |
tb |
Oil |
| 3 |
lb |
Beef spareribs; separated |
| 1 |
|
Med Onion; diced |
| 1 |
|
Green pepper ; diced |
| 1 |
c |
Garlic ; minced |
| 1 |
c |
Pineapple juice |
| 3/4 |
c |
Cider vinegar |
| 3/4 |
c |
Water |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 1/2 |
c |
Brown sugar |
INSTRUCTIONS
Judy, as you requested, from the Spice & Spirit Jewish CB, one of my
husband's favorites. Use: 10-inch skillet Yields: 4 servings or one husband
Heat oil in 10-inch skillet and brown ribs over medium flame. When done
remove ribs from skillet and set aside. In oil remaining in skillet, saute
onion, green pepper and garlic. Add pineapple juice, vinegar, water,
ketchup, and soy sauce, stirring until smooth. Combine cornstarch and water
and add to sauce with brown sugar. Bring to a boil, stirring constantly.
Reduce heat and add ribs. Simmer, uncovered, 1 hour or until tender,
stirring occasionally. Serve hot. I usually end up making 4 batches at once
and freezing the leftovers. They microwave nicely for later on. Enjoy.
ROXIE CHANDLER (XDNH13A)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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