Sweet and Sour Spareribs
I always requested Sweet and Sour Spareribs for my birthday. I remember my mom’s Hawaiian version tasting a lot like this one. Thanks Mom for all you did to make each birthday a great memory!
The challenge for me is cutting the sugar and fat. So many rib are coated, then deep fat fried and covered with a sugary sauce. I always use unsweetened pineapple in it’s own juice and stevia instead of sugar. I changed it up using country-style pork ribs and cooking them slowly so they would be tender. I cut the meat into smaller pieces and removed as much visible fat as possible.
Brown the meat in a dutch oven and season with salt and pepper.
Top meat with sliced onions and peppers. Cover and bake for 1-1/2 hours in a 300 degree oven.
While the ribs are baking make this spicy sauce of ketchup, pineapple with juice, sugar or stevia, vinegar and chili oil. Let it simmer, stirring occasionally.
I removed the meat from the pot and thickened the juices with cornstarch, stirring constantly.
I added the sweet and sour sauce to the thickened juice and returned the meat to the pot. I covered it and returned it to the 300 degree oven for another 1-1/2 hours.
The chili oil gives the sauce a nice kick. Add more if you like it really spicy.
I served this saucy pork over a bed of steamed brown rice with lots of love. Hope you enjoy it!
Sweet and Sour Spareribs
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3 lbs. spareribs (I used country-style)
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1/2 yellow onion, sliced and quartered
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1 sliced bell pepper
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1 cup tomato ketchup
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1/2 cup vinegar
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1 (8-ounce) can crushed pineapple, with juice
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1/2 cup sugar (or stevia to taste)
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2 teaspoons Chinese chili oil
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2 tablespoons cornstarch dissolved in 1/4 cup water
Preheat oven to 300 F.
Cut ribs into serving-size pieces. Remove as much visible fat as you can and brown in a dutch oven over medium heat. Bake for 1-1/2 hours at 300 degrees.
While the ribs are baking, make the sweet and sour sauce. Combine ketchup, vinegar, pineapple, sugar and oil in a saucepan; bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside.
Remove meat from the pot and thicken juice with cornstarch. Stir over medium heat until it thickens. Add sweet and sour sauce and return meat covering with sauce. Cover and bake for an additional 1-1/2 hours. Serves 6-8.
Please share your birthday special.
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My mom used to make our favorite meal for our birthday, too. Moms know how to do birthdays right. :o)
I haven’t had this for years – it must be time! I like the idea of cutting the sugar and fat as much as possible. Thanks!
That looks so yummy!
I am filling up my recipe book blank sections faster than I can cook them, because I’m pretty sure every ONE of yours are too die for.
This is a dinner that I would pick for my birthday too! I love the combination of flavors and I know the meat is just so tender. Looks fantastic!
This looks so delicious, I like the idea of substituting stevia for sugar. I use stevia in my coffee , now I have a recipe for my ribs, thanks.
Sue
This has always been one of my faorite meals! 😀
YUM!!! We love ribs and I am always looks for new recipes.
Gnee — I always know where to find a great main dish. I love this as it looks delicious and so good to eat. Joni
How did I miss this? I would have tried it this past Saturday night. I have ribs in the freezer.
I need to figure out where to find Chinese chili oil. I’m going to google it right now.
(I’m in the boondocks, remember.)
LOVE that you made this low fat and carb. It look delicious.
Do you have any idea how many of your recipes I’ve tried and loved? More than any other blogs combined. Seriously. I just like your stuff.
What a lovely dish for a birthday meal. Your ribs look fabulous and I’m sure they are delicious. I’m relatively new to your blog and don’t often comment, but I did want you to know how much I like the food and recipes you feature here. I always enjoy my visits. I hope you have a wonderful day. Blessings…Mary
Happy Birthday! Your ribs look fantastic! I saw them on TMTT and I am tempted. 🙂 I would love for you to share this post with the Hearth and Soul Hop:http://www.premeditatedleftovers.com/2011/04/hearth-and-soul-hop_11.html
Stopping by from Tempt my Tummy, and these ribs look delicious!! I’ve never used chili oil before, going to have to go looking for that.
Stop by if you have a moment!
Jessica
http://www.dinnerwiththeshivers.com
This is such a perfect recipe for me and my family.I love the way it looks and Im sure the taste would also be good.I saw you prepared it with rice and I love it that way. I am your newest follower.-Marelie http://www.cookiedropletsetcbymarelie.com