Sunday, November 3, 2024

Sweet and Sour Spareribs

One of Oma's go to recipes.  Very simple to prepare, with simple ingredients and a comfort food for sure.  Great for an autumn meal and can either be finished in a crockpot or in the oven.  Oma sometimes simmered the ribs on the stovetop as well.

Ingredients

1 cup cold water
1 cup brown sugar
1/4 to 1/2 cup vinegar (or pickle juice, sweet or sour)
ketchup (original recipe calls for 1/2 bottle so take your best guess as to amount)
1 1/2 tbsp. cornstarch
soy sauce as desired

Combine water, sugar and vinegar.  Bring to a boil.  Add ketchup. 
Mix cornstarch with a little water and add.  
Add 2 pounds browned spareribs (cut for sweet and sours) to sauce and simmer for 2 hours.

Notes: Cut for sweet and sours is generally small pieces of individual bones.
  I find that they are seldom found at the grocers these days. 
 The butcher can be asked to saw them, they can be sawed at home
 or I generally just prepare with longer ribs and they are just as yummy.
I usually double the sauce for 2 pounds of spareribs
 as we like plenty of sauce for the rice we usually serve with the ribs.
This recipe is also found in the Centennial Cookbook.