Sweet-Sour Pork Ribs

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can use either regular spareribs or the more nearly uniform back ribs

Ingredients

  • 3 lbs. pork ribs
  • tsp. salt
  • ¼ tsp. pepper
  • 1 (1 lb. 4 oz.) can pineapple chunks
  • 2 green peppers, cut in strips
  • 2 tblsp. cornstarch
  • c. soy sauce
  • ½ c. sugar
  • ¼ c. vinegar

Method

  • Cover ribs with cold water; bring to boil and simmer 10 minutes. Drain; rinse ribs in cold water. Place in roasting pan; sprinkle with salt and pepper.
  • Bake in very hot oven (450°) 15 minutes, until lightly browned. Pour off fat.
  • Drain pineapple, reserving juice. Add pineapple chunks and peppers to ribs. Bake 10 minutes.
  • Combine cornstarch, soy sauce, sugar, vinegar and reserved pineapple juice. Cook until clear, stirring constantly. Pour over ribs. Bake 10 minutes longer.