Friday, November 6, 2009

dn's Family Favourite Sweet And Sour Ribs

When you mention "Sweet And Sour Sauce", most people think of Chinese food. The fragrant aroma and bright red colour that adorns ribs, shrimp, chicken or to spoon over rice or to dip deep fried wontons in. The flavour is sweet yet sour and oh, so mouth wateringly delicious that you really do want to lick your fingers to get every drop!

There are lots of recipes out there for this fave, but this is the simplest and best that I have ever tasted! It has only four ingredients that are staples in almost every pantry and can be made in a matter of minutes by even a novice cook.

This is a recipe that has been a favourite in our family as far back as I can remember! Not just for its fabulous taste, but for its simplicity.

dn's Family Favourite Sweet And Sour Ribs

1 1/2 - 2 lbs pork spare ribs
1/2 cup ketchup
1/2 cup white vinegar
1/2 cup white granulated sugar
1/2 teaspoon dry mustard powder

Preheat oven to 350F.

Trim excess fat off of ribs and cut in 2 inch strips. Place in single layer in a baking dish that has been lightly sprayed with Pam (or equivalent). Add just enough water to cover the bottom of the pan (a quarter cup should do most pans). Sprinkle a bit of salt and pepper over ribs. Cover and bake for about 40 minutes.

Combine remaining ingredients. Set aside.

Remove cover and bake 15 minutes then turn ribs and bake another 10 minutes.
Pour sauce over ribs and return to oven for about 10 minutes or until sauce is hot and bubbling.

Serve with rice and a green vegetable or salad.

Serves 4.

This sauce is also great over rice, chicken, shrimp or to use as a hot dipping sauce.

For a hot dipping sauce, prepare the four sauce ingredients as above, then heat over medium heat in a saucepan, stirring occasionally till hot and bubbling.

If you don't want to deal with bones, you could cut boneless pork chops or chicken breasts into strips (a la chicken fingers) and bake for about 15 - 20 minutes depending on size/thickness before adding the sauce and heating through.

You could also pan fry the meat or shrimp and add the sauce just before serving. Heat till sauce bubbles and serve.

If I am using the oven to prepare the meat and sauce, I generally bake brown rice in the oven at the same time.

This recipe is easily multiplied or divided depending on servings. The "1/2 cup" version above is for 4 servings. It may sound like a lot of sauce for 4 BUT trust me, your family and guests will be lapping up every last drop!!



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