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Sweet and Sour Spareribs


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Sweet and Sour Spareribs 0 Picture


  • 5 tablespoons soy sauce
  • 2 tablespoons sherry
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1-1/2 pounds spareribs
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon vinegar
  • 1 teaspoon cornstarch
  • Oil for cooking


Servings 24


Step 1

Combine 3 tablespoons soy sauce, 1 tablespoon sherry, garlic, and 1 teaspoon sugar; blend well.
Have butcher cut crosswise through bones of spareribs at about 1 to 1-1/21 inch intervals. Cut bones apart. Pour soy sauce mixture over spareribs. let stand at room tempt. 1 hour; stir occasionally. Blend in 1 tablespoon cornstarch.
blend 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon sherry, vinegar, and 1 teaspoon cornstarch together in saucepan. Cook over medium hear, stirring constantly, until thickened. Set aside.
Heat approximately 3 inches oil in deep pot. Drain marinade from spareribs. Add a portion of the meat at a time to hot oil; cook until well browned. Drain on paper towels. Place cooked spareribs in cooked sauce; coat well. Cover and chill. Serve spareribs at room temperature.

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