Prep 15 mins
Cook 1 hr 30 mins
This is really called "Aunt Margarets sweet and sour ribs". My mother in law gave me this recipe when I first got married, who got it from her Aunt. I always double up on the sauce to make sure there is enough to pour over the rice. It is awesome the second day too, just skim off the fat before you heat it up and the ribs will just melt in your mouth! We love broccoli to eat with this dish, gives it an oriental feel. I hope you enjoy !
- 3 lbs country-style pork ribs
- 2⁄3 cup brown sugar
- 1⁄2 cup cider vinegar
- 2⁄3 cup soy sauce (I use low sodium)
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- flour, to coat ribs
- oil, to brown ribs
- Roll ribs in flour and brown in oil in a big pot or deep frying pan mix other ingredients to make sauce and pour over browned ribs.
- bring to a boil and then simmer till meat is done and tender.
- serve over rice& enjoy!
Oh my, we ALL loved these ribs. Fall-apart-tender with a delicious sauce. It just doesn't get any better than this.
This was ok but not to our liking. It didn't taste like the sweet and sour we are used to. It was too vinegary for us, too. I followed the recipe except for I used fresh ginger, added a thinly sliced carrot, 1 T Chinese chili sauce and about 2 T of honey to help balance out the vinegar taste. My family asked me not to make it again. Sorry for such a low review. I really wanted to like it. The meat (pork chops) was very tender, though.
I liked the recipe but would use less soy sauce. The ribs are very tender and fall apart. Smells great while cooking.