{"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":"
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\"Sweet<\/a><\/div>\n
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I always requested Sweet and Sour Spareribs<\/span><\/span><\/b><\/i> for my birthday.\u00a0 I remember my mom’s Hawaiian version tasting a lot like this one.\u00a0 Thanks Mom for all you did to make each birthday a great memory!\u00a0<\/span><\/span><\/p>\n

<\/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

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Brown the meat in a dutch oven and season with salt and pepper.<\/div>\n
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Top meat with sliced onions and peppers.\u00a0 Cover and bake for 1-1\/2 hours in a 300 degree oven.<\/div>\n
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While the ribs are baking make this spicy sauce of ketchup, pineapple with juice, sugar or stevia, vinegar and chili oil.\u00a0 Let it simmer, stirring occasionally.<\/div>\n
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I removed the meat from the pot and thickened the juices with cornstarch, stirring constantly.<\/div>\n<\/div>\n<\/div>\n
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I added the sweet and sour sauce to the thickened juice and returned the meat to the pot.\u00a0 I covered it and returned it to the 300 degree oven for another 1-1\/2 hours.<\/div>\n<\/div>\n
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The chili oil gives the sauce a nice kick.\u00a0 Add more if you like it really spicy.\u00a0<\/span>
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I served this saucy pork over a bed of steamed brown rice with lots of love.\u00a0 Hope you enjoy it!\u00a0 <\/span>\u00a0<\/span><\/b><\/i><\/h1>\n

Sweet and Sour Spareribs<\/span><\/b><\/i>\u00a0 \u00a0<\/span><\/span><\/h1>\n
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  • \n

    3 lbs. spareribs (I used country-style)\u00a0<\/span><\/h1>\n<\/li>\n
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    1\/2 yellow onion, sliced and quartered<\/span> \u00a0<\/span><\/h1>\n<\/li>\n
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    1 sliced bell pepper<\/span>\u00a0<\/span><\/h1>\n<\/li>\n
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    1 cup tomato ketchup<\/span>\u00a0<\/span><\/h1>\n<\/li>\n
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    1\/2 cup vinegar<\/span>\u00a0<\/span><\/h1>\n<\/li>\n
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    1 (8-ounce) can crushed pineapple, with juice<\/span><\/h1>\n<\/li>\n
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    1\/2 cup sugar (or stevia to taste)<\/span>\u00a0<\/span><\/h1>\n<\/li>\n
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    2 teaspoons Chinese chili oil<\/span>\u00a0<\/span><\/h1>\n<\/li>\n
  • \n

    2 tablespoons cornstarch dissolved in 1\/4 cup water <\/span><\/h1>\n<\/li>\n<\/ul>\n<\/div>\n
    Preheat oven to 300 F.<\/div>\n
    <\/div>\n
    Cut ribs into serving-size pieces.\u00a0 Remove as much visible fat as you can and brown in a dutch oven over medium heat.\u00a0 Bake for 1-1\/2 hours at 300 degrees.<\/div>\n
    <\/div>\n
    While the ribs are baking, make the sweet and sour sauce.\u00a0 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.<\/div>\n
    <\/div>\n
    Remove meat from the pot and thicken juice with cornstarch.\u00a0 Stir over medium heat until it thickens.\u00a0 Add sweet and sour sauce and return meat covering with sauce. Cover and bake for\u00a0 an additional 1-1\/2 hours. Serves 6-8.<\/div>\n
    <\/div>\n
    Please share your birthday special.<\/i><\/div>\n
    <\/div>\n
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    <\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

    I always requested Sweet and Sour Spareribs for my birthday.\u00a0 I remember my mom's Hawaiian version tasting a lot like this one.\u00a0 Thanks Mom for all you did to make each birthday a great memory!\u00a0 \u00a0 The challenge for me is cutting the sugar and fat.\u00a0 So many rib are coated, then deep fat fried…<\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"\nSweet and Sour Spareribs - Cheery Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cheerykitchen.com\/sweet-and-sour-spareribs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet and Sour Spareribs - 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