Print
Sweet and Sour Ribs

Traditional Canadian Sweet and Sour Ribs



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 Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Valerie Lugonja

Ingredients

Ingredients for the ribs:

  • 1 k ribs , individually sliced, washed and patted dry
  • 1-2 cups flour , seasoned with salt and pepper (1/2 teaspoon salt, freshly ground black pepper)
  • 1/4 cup butter , used in smaller portions
  • 1/4 cup oil , used in smaller portions

Ingredients for the Sauce:

  • 1 cup vinegar
  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons cornstarch

Instructions

Instructions for the ribs:

  1. Divide ribs into 4 batches; flour 1/4 of the ribs thoroughly
  2. 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
  3. Set aside on paper towel, as each batch is done; repeat 4 times until all ribs are golden
  4. Place ribs in casserole dish; set aside

Instructions for the sauce:

  1. Pre-heat oven to 350F
  2. Drain fat from pan, retaining all brown bits; mix corn starch with the sugar and stir into brown bits
  3. Add water and vinegar; season with salt and pepper
  4. Cook for 4-6 minutes until bubbly and thick; pour over ribs in casserole dish, tossing until completely covered
  5. 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