| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cyberealm, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Spareribs |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Honey |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Vinegar |
| 1 |
cn |
8 oz Pineapple chunks |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Oil for frying |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with
water. Bring to a bol, and simmer 20 minutes. Drain thoroughly. Pat
dry with a paper towel.
2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and
honey. Blend well. Coat drained ribs with honey mixture. Fry in hot
oil (or shortening) in a mini-fryer for about 1 minute until brown and
crispy. Drain well. Spoon sweet and sour sauce over fried ribs and
serve warm.
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=
Sweet and Sour Sauce:
While the ribs are cooking, combine cornstarch and brown sugar in a
saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with
juice. Cook, stirring constantly, until sauce is thick and
translucent.
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=
Source: Larry Booth, Cyberealm BBS Watertown NY
Originally posted 6/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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