| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork spareribs cut in serving-size pieces |
| 1 |
c |
C&H Golden Brown Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
tb |
Dry mustard |
| 1 |
c |
Vinegar |
| 1 |
c |
Crushed pineapple, undrained |
| 3/4 |
c |
Catsup |
| 3/4 |
c |
Water |
| 1/3 |
c |
Finely chopped onions |
| 3 |
tb |
Soy sauce |
|
|
Salt and pepper |
INSTRUCTIONS
Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425
degree oven for 20 minutes; drain off fat. Combine remaining ingredients,
except salt and pepper, in a saucepan; stir smooth. Cook over medium heat
until thick and glossy, stirring constantly. Sprinkle salt and pepper over
browned ribs; spoon about half of the sweet-sour sauce over meat. Reduce
heat to 350 degrees and bake for 45 minutes. Turn ribs; cover with
remaining sauce and bake for 30 minutes or more, or until well done.
Serves 6 as a main dish.
Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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