Chinese-Style Spareribs
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup margarine
- 1 medium garlic clove, minced
- 1 (1 ounce) envelope lipton onion and mushroom soup mix
- 1 (8 ounce) cans tomato sauce or (16 ounce) can tomato puree
- 1⁄2 cup packed light brown sugar
- 1⁄4 cup reduced sodium soy sauce
- 1⁄4 cup white vinegar
- 1⁄4 cup chili sauce
- 5 lbs pork spareribs (country-style or baby-back)
directions
- Preheat oven to 375 degrees. Melt margarine in 2-quart saucepan over medium heat. Add soup mix and garlic, stirring occasionally, and cook for 1-2 minutes or until garlic is soft. Stir in tomato sauce or puree, brown sugar, soy sauce, vinegar, and chili sauce. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Meanwhile, line a large rimmed baking sheet or broiler pan with aluminum foil and spray with non-stick cooking spray. Arrange spareribs, meaty side up in pan. Bake 20 minutes. Brush spareribs generously with sauce. Continue baking, meaty side up, brushing occasionally with remaining sauce, for 50 minutes or until spareribs are done.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!