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Title: Sweet-Sour Spareribs
Categories: Meat Main
Yield: 6 Servings
| 5 | lb | Pork spareribs cut in serving-size pieces |
| 1 | c | C&H Golden Brown Sugar |
| 3 | tb | Cornstarch |
| 1 | tb | Dry mustard |
| 1 | c | Vinegar |
| 1 | c | Crushed pineapple, undrained |
| 3/4 | c | Catsup |
| 3/4 | c | Water |
| 1/3 | c | Finely chopped onions |
| 3 | tb | Soy sauce |
| Salt and pepper |
Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425 degree oven for 20 minutes; drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon about half of the sweet-sour sauce over meat. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done. Serves 6 as a main dish.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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