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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet & Saucy Spareribs Recipe

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This recipe for Sweet & Saucy Spareribs is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 packages country or southern style Spareribs
1/3 c. flour
1 1/2 tsp. salt
1/2 c. soy sauce
Enough canola oil to brown ribs
1/2 c. white vinegar
1/3 c. sugar
1/2 c. cranberry juice
1/4 tsp. ginger
SAUCE:
2 tsp. cornstarch
1 T. cold water
1/2 c. jellied cranberry sauce
Optional: 11 oz. can Mandarin orange segments
Directions:
Directions:
Coat ribs with the flour, salt, & soy sauce (it will be gooey). Brown ribs in the canola oil. Place ribs in good-sized electric frying pan and add white vinegar, sugar, cranberry juice, & ginger.
Simmer for about 1 1/2 hours.
SAUCE:
Blend cornstarch with water till smooth. Stir a little pan juice into this; add mix to pan with ribs. Add Mandarin orange segments if desired; use the juice from the oranges only if more liquid seems called for.
Preparation Time:
Preparation Time:
Longish preparation time.
Personal Notes:
Personal Notes:
This is the only barbecued spareribs recipe I know of that doesn’t use any tomato yet still makes a rich and convincing barbeque sauce. I found it in a Cranberry Cookbook at a time when I couldn’t eat tomatoes and it was a godsend. Time-consuming to prepare, but worth it. NB: Canola oil makes a difference -- keeps more of the barbeque coating on the ribs than other oils.

 

 

 

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