This is a traditional Canadian Chinese recipe for Sweet and Sour Ribs that was made in home kitchens all over the Canadian prairies from the 1950's to 1970'. It is finger licken' good and easy as pie to make!
Course
Main
Cuisine
Candian
Prep Time40minutes
Cook Time40minutes
Total Time1hour20minutes
Servings8servings
AuthorValerie Lugonja
Ingredients
Ingredients for the ribs:
1k ribs, individually sliced, washed and patted dry
1-2cupsflour, seasoned with salt and pepper (1/2 teaspoon salt, freshly ground black pepper)
1/4cupbutter, used in smaller portions
1/4cupoil, used in smaller portions
Ingredients for the Sauce:
1cupvinegar
1cupsugar
1cupwater
3tablespoonscornstarch
Instructions
Instructions for the ribs:
Divide ribs into 4 batches; flour 1/4 of the ribs thoroughly
Heat 1 tablespoon of butter and 1 tablespoon of oil in heavy saucepan, medium to medium high heat; brown ribs on each side, about 2-3 minutes per side
Set aside on paper towel, as each batch is done; repeat 4 times until all ribs are golden
Place ribs in casserole dish; set aside
Instructions for the sauce:
Pre-heat oven to 350F
Drain fat from pan, retaining all brown bits; mix corn starch with the sugar and stir into brown bits
Add water and vinegar; season with salt and pepper
Cook for 4-6 minutes until bubbly and thick; pour over ribs in casserole dish, tossing until completely covered
Bake for 30-40 minutes until hot and bubbly, serve immediately
Recipe Notes
Ribs can be prepared and smothered in sauce a day in advance; bake 40 minutes before mealtime (if cold from fridge) and serve immediately