Best Sweet And Sour Spareribs Recipes

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS

Steps:

• Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
• To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
• To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

BRAISED SWEET AND SOUR SPARERIBS

Steps:

• Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

SWEET-AND-SOUR SPARERIBS

Steps:

• Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
• Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
• Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

CANADIAN SWEET AND SOUR SPARERIBS

Steps:

• Preheat oven to 450°F.
• Cut ribs in 3 inch lengths, 3 ribs wide.
• Place on rack in shallow roaster.
• Roast 30-35 minutes until brown on each side.
• Pour off fat.
• Combine remaining ingredients in small saucepan.
• Simmer 10 minutes until thickened.
• Reduce oven heat to 350°F.
• Remove rack from roasting pan.
• Pour sauce over ribs and cover pan.
• Bake 1 1/2 hours or until tender.

SZECHUAN SWEET AND SOUR SPARERIBS

Steps:

• Preheat wok (preferably nonstick) over high heat.
• Add oil to wok and swirl to coat sides of wok.
• Add ginger slices and garlic and toss in oil.
• Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
• Add hot water and bring to a simmer.
• Cover and simmer for 45 minutes to an hour.
• Mix the last 7 ingredients together, stirring to dissolve the sugar.
• The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
• Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
• Add the chopped green onion and stir fry another few seconds to combine.
• Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.

SWEET AND SOUR SPARERIBS PRESSURE COOKER RECIPE - (4.3/5)

Steps:

• 1. Add ribs to cooker and them combine all other ingredients in a mixing bowl,mixing well. 2. Pour the sauce mix over top ribs. Secure the lid and cook on high for 10 min. 3. Let pressure release naturally for 10 min before quick release. 4. Serve as appetizer or with rice

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS RECIPE | EPICURIOUS.COM

Steps:

• Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
• To make the glaze, combine all of the ingredients in a large pot on medium-low heat.
• Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
• To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
• The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.
• Keep an eye on the sauce; it has a tendency to bubble up.
• Excerpted from Secrets of the Best Chefs: Recipes, Techniques, and Tricks From America's Greatest Cooks by Adam Roberts (Artisan Books). Copyright © 2012 by Adam Roberts; styled food photography copyright © 2012 by Johnny Miller. Recipe inspired by Vinny Dotolo & Jon Shook.

SWEET AND SOUR SPARERIBS

Steps:

• In a mixing bowl, whisk together all ingredients EXCEPT spareribs, until well-mixed and brown sugar is dissolved.
• Place spareribs in a glass baking dish and pour sauce mix over top. Cover and refrigerate for at least 8 hours to allow them to marinate.
• Remove from refrigerator and either grill on med-high heat for about 10 minutes or until done OR leave in glass baking pan and bake at 425°F for about 20 minutes or until done.

SWEET AND SOUR SPARERIBS RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. Cut up ribs, place in a roasting pan, cover with salt and water. Bake at 350 degrees for 1 hour. Sauce: Dissolve cornstarch in cold water. Mix brown sugar, ketchup, vinegar, and juice in a saucepan until well blended. Bring to a boil, add cornstarch and water, cook until sauce thickens and is clear. Pour over spareribs, return to oven uncovered, and roast for 40 minutes more. Add pineapple chunks if desired.