{"id":732,"date":"2011-04-08T14:45:00","date_gmt":"2011-04-08T14:45:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2011\/04\/08\/sweet-and-sour-spareribs\/"},"modified":"2014-11-17T02:56:20","modified_gmt":"2014-11-17T02:56:20","slug":"sweet-and-sour-spareribs","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/sweet-and-sour-spareribs\/","title":{"rendered":"Sweet and Sour Spareribs"},"content":{"rendered":"
<\/a>\u00a0 <\/span><\/span>The challenge for me is cutting the sugar and fat.\u00a0 So many rib are coated, then deep fat fried and covered with a sugary sauce.\u00a0 I always use unsweetened pineapple in it’s own juice and stevia instead of sugar.\u00a0 I changed it up using country-style pork ribs and cooking them slowly so they would be tender.\u00a0 I cut the meat into smaller pieces and removed as much visible fat as possible.<\/p>\n