Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Time 1h12m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
Time 2h5m Yield 6 servings. Number Of Ingredients 7 Steps:
Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.
Time 2h30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Place ribs on rack in a large shallow pan. Bake uncovered at 350°F for an hour and a half. Meanwhile, combine sugars and cornstarch in medium size pan over stove. Stir in ketchup, vinegar and water; bring to a boil. Cook and stir until thickened and clear. Remove ribs and rack from pan; discard fat. Pour about a cup and a half of the sauce over the ribs. Bake 30 minutes longer. Cut into serving pieces. Brush with remaining sauce. Yields 6 to 8 servings! Absolutely delicious!
Time 8h10m Yield 8 servings. Number Of Ingredients 14 Steps:
Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Time 1h25m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
More about “moms sweet n sours pork ribs recipes”
Time 45m Yield 1 large plate, 4 serving(s) Number Of Ingredients 6 Steps:
Boil about 1 L of water in a pot, or enough to cover the ribs. Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won’t have the ‘foamy stuff’ later). Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too. Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don’t need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc). Bring to a boil for about 10 minutes then reduce to a simmer. Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour. Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it. Serve with steamed rice and stir fried veggies for a great Chinese meal!
