Sweet & Sour Spare Ribs

<p style="text-align: center; font-size:160%;">Chef's Notes</p>

My mom worked as a waitress for a excellent Chinese restaurant. For years she tried to get this receipt without success and finally after the owner retired he gave her the receipt.

Previously posted this receipt on Zap.Cooking but now wanting to keep all my long-form notes in Obsidian and publish to Nostr using the nostr-writer plug-in.

<p><img style="display: block; margin-left: auto; margin-right: auto; border-width: 10px; border-style: hidden;" src="https://cadayton.onrender.com/images/Sweet-Sour-Spare-Ribs.png" alt="" width="800" height="300" /></p>

Details#

• ⏲️ Prep time: 20 to 30 minutes
• 🍳 Cook time: 1 to 2 Hours depending on amount of spare ribs
• 🍽️ Servings: 8

Ingredients#

• 1 Quart Dole Pineapple Juice
• 1 Pint Dole Crushed Pineapple
• 1 Pint Dole Tidbits Pineapple
• 1 TS Dried Mustard
• 32 Oz Brown sugar or add to taste
• 1 Cup Red Wine
• 2 TS Corn Starch
• 1 or 2 lbs Pork or Beef spare ribs
• Worcestershire sauce

Directions#

1. Preheat oven to 350 degrees
2. Bring water to boil in 8 qt stock pot
3. Cut spare ribs and add to boiling water in stock pot
4. Boil spare ribs for 20 to 30 minutes to remove excess fat
5. Drain spare ribs and place onto cookie sheet
6. Base spare ribs with a generous amount of Worcestershire sauce
7. Place based spare ribs on cookie sheet and place into oven for 60 minutes.
8. Place first 6 ingredients into stock pot and bring to boil while CONTINUOUSLY stirring
9. Add corn starch to 2 cups of water and mix to create thickening agent
10. Add thickening agent incrementally to Sweet & Sour sauce for desired thickness
11. Reduce heat to low while CONTINUOUSLY stirring.
12. Remove spare ribs from oven and place into Sweet & Sour sauce.
13. Place stock pot into oven and cook until done. 1 to 2 hours.

Bon Appétit#