Prep 0 mins
Cook 0 mins
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed.
- 118.29 ml butter or 118.29 ml margarine
- 1 clove garlic, finely chopped
- 1 envelope onion soup mix
- 453.59 g can tomato puree
- 118.29 ml brown sugar
- 59.14 ml soy sauce, For best Taste use the Imported Soy sauce.
- 59.14 ml white vinegar
- 59.14 ml chili sauce
- 2267.96 g spareribs (Country style spareribs can be used, but baby back ribs are the best.)
- Preheat oven to 375 degrees F.
- In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.
- Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce.
- Bring to a boil, then simmer, stirring occasionally, 15 minutes.
- Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
- Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.
May not be Chinese but very tasty just the same.
I made this with country style spareribs. Given the kind of ribs I used, this recipe made them fairly tender. The flavor was not bad, but it reminded me more of an Italian dish rather than a Chinese dish. I probably will not make these again.
My DH enjoyed these ribs and the only thing I would do different next time is double the sauce so he would have some to dip his ribs in.