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Sweet-and-Sour Ribs

 Sweet-and-Sour Ribs
Meet the Cook: When I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I'm grown, I like making this for family dinners and potlucks at work (I'm an R.N.). It supplies a nice change from everyday fare. -Kate Raleigh, Salt Lake City, Utah
4 ServingsPrep: 20 min. Bake: 1 hour 55 min.


  • 4 pounds pork spareribs
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 1 can (20 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 1/3 cup white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger


  • Cut ribs into serving-size pieces; place with bone side down on a
  • rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon
  • salt and pepper. Cover and bake at 400° for 30 minutes; drain.
  • Reduce heat to 350°; cover and bake 1 hour longer.
  • In a saucepan, saute celery and green pepper in butter until tender.
  • Drain pineapple, reserving juice. Set pineapple aside. Combine juice
  • and cornstarch; add to saucepan and bring to a boil. Cook and stir
  • until thickened, about 2 minutes.
  • Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and

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Sweet-and-Sour Ribs (continued)

Directions (continued)

  • remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30
  • minutes longer or until meat is tender. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 1,001 calories, 70 g fat (27 g saturated fat), 271 mg cholesterol, 1,610 mg sodium, 28 g carbohydrate, 2 g fiber, 63 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.