I always requestedSweet 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
3 lbs. spareribs (I used country-style)
1/2 yellow onion, sliced and quartered
1 sliced bell pepper
1 cup tomato ketchup
1/2 cup vinegar
1 (8-ounce) can crushed pineapple, with juice
1/2 cup sugar (or stevia to taste)
2 teaspoons Chinese chili oil
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.
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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