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Sweet and Sour Spareribs

Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs


Makes 4 servings


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


  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.

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