5 lbs pork spareribs , cut in serving size pieces
1 cup brown sugar
3 tsp cornstarch
1 tsp dry mustard
1 cup vinegar
1 cup crushed pineapple, undrained
¾ cup catsup
¾ cup water
⅓ cup onions, finely chopped
3 tsp soy sauce
salt and pepper
Put the spread ribs in a single layer shallow pan.
Brown the spare ribs in a 425 degrees F 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 F and bake for 45 minutes.
Turn ribs, cover with remaining sauce and bake for 30 minutes or more, or until well done.
Sugar: 72g
:
Calcium: 158mg
Calories: 1905kcal
Carbohydrates: 80g
Cholesterol: 454mg
Fat: 133g
Fiber: 1g
Iron: 6mg
Potassium: 1689mg
Protein: 90g
Saturated Fat: 43g
Sodium: 1094mg
Vitamin A: 260IU
Vitamin C: 8mg
