Sweet-Sour Country Ribs

By luvmybuttonsnbows

Prep time: 15-20 minutes
Serves 4
If desired, you may thicken the juices slightly by combining 1 tsp. cornstarch and 2 tbsp. water and stirring into the boiling juices. If unthickened, the juices are wonderful on cooked rice.

Ingredients

• 2 1/2 lbs.country-style pork, back or loin ribs
• 4 tbsp. soy sauce
• 1 clove garlic, minced
• 1 can (20 oz.) pineapple chunks
• 1 tsp. whole coriander seeds, crushed
• 1 pkg. (6 oz.) frozen or 1/2 lb. fresh Chinese pea pod, strings removed
• 2 tsp. chopped candied ginger

Preparation

Step 1

Arrange ribs in a single layer in large, shallow casserole. Drizzle with soy sauce and sprinkle with garlic. Pour juice from canned pineapple into pan with ribs but reserve pineapple chunks. Sprinkle with coriander. Bake at 325° for 1½ hrs. or until ribs are very tender, basting occasionally. Remove ribs onto heated platter. Pour juices from pan into shallow skillet and bring to boiling. Boil until juices are reduced to about 1 cup. Add pineapple chunks and pea pods. Heat about 2 min. or just until peas are tender-crisp. Pour over the ribs and sprinkle with candied ginger.