Sweet and Sour Spareribs

This is a nice recipe – easy to make. Makes one rack of spareribs and about 14 cups Soup!
Sweet and Sour Spareribs – also recipe for one Dutch Oven of soup from water spareribs were precooked in.

1.8 kg spareribs (approx. 4lbs)
Sauce:
1 1/3 cup Sweet Chili Sauce
1/2 cup sugar
4 tbsp. Soy Sauce
4 Tbsp. rice vinegar
2 teaspoons ginger powder
hot sauce – optional

Method:
Remove ribs from fridge.  Let sit on counter for about 30 min. In large Dutch Oven place the rack of ribs.  You will likely cut it in half and circle the ribs around the pot.  Add cold water to cover ribs.  Cover – leaving lid off a bit to let steam escape.  On medium low heat slowly bring the water to a simmer.  Reduce to low just to keep a light simmer and simmer for 60 – 90 minutes. Test after an hour – you want the meat soft but not so soft that it’s off the bones.. Continue to cook another 30 minutes if required.

Carefully remove ribs from liquid using a slotted spoon and tongs.  Place in shallow roast pan.  (can be refrigerated at this point for finishing off later)

Save liquid for soup – (makes great soup – see below for recipe)

Sweet and Sour Sauce:
Place all sauce ingredients into a small sauce pan.  Bring to a simmer.  Pour half over ribs.  Place in 350* oven for 20 minutes.  Increase heat to 400*.  Brush on remaining sauce.  Heat until sauce thickens – 5-10 minutes.  Serve.

Soup from spareribs broth in Dutch Oven:

To the liquid from the spare ribs add the following:
1 28 oz. can of tomatoes or crushed tomatoes or a couple of diced up fresh tomatoes
3 teaspoons salt
1 teaspoon Thyme powder
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/4 cup dried parsley
2 carrots – shredded
3 stalks celery thinly sliced
1 bay leaf
1 cup left over meat (diced ham or diced chicken/turkey or even ground beef) Optional
Bring to a boil.  Reduce heat.  Simmer 1 hour.  Add a handful of rice vermicilli. Simmer 10 more minutes.

 

 

 

 

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