Classic Sweet and Sour Spare Ribs Recipe - Easy & Delicious

Sweet and Sour Spare Ribs

YIELD Makes 4 servings

INGREDIENTS

4 pounds pork spareribs 1‑1/3 cup chicken broth 1 cup dry sherry or chicken broth 1/2 cup pineapple, mango or guava juice 2 tablespoons packed brown sugar 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon red pepper flakes 2 tablespoons cornstarch 1/4 cup water

PREPARATION:

Slow Cooker Directions

1. Preheat oven to 400°F. Place ribs in foil-lined shallow roasting pan. Bake 30 minutes, turning after 15 minutes. Remove from oven. Cut meat into 2-rib portions. Place ribs in 5-quart slow cooker. Add remaining ingredients, except cornstarch and water, to slow cooker. Cover; cook on LOW 6 hours or until ribs are tender.
2. Transfer ribs to platter; keep warm. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
3. Blend cornstarch and water until smooth. Stir mixture into slow cooker; mix well. Cook, uncovered, on HIGH 15 minutes or until slightly thickened.

This recipe appears in: Beef