TLC Cooking "Sweet and Sour Spareribs"

Sweet and Sour Spareribs

Sweet and Sour Spare Ribs

YIELD Makes 4 servings
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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

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.
Transfer ribs to platter; keep warm. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
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