Sweet and Sour Cocktail Spareribs from the Del Coronado Restaurant
- 8 quarts water
- 2 onions, cut in half, about 1 1/2 lbs.
- 4 cloves garlic, peeled and cut in half
- 2 tsp. salt
- 1 t.sp. garlic salt
- 1 tsp. garlic powder
- 1 tsp. ground black pepper
- 4 lbs. pork spareribs
- 1 1/2 cups hoisin sauce
- 1 1/2 cups port wine
- 1 cup rice vinegar
- 3 tbsp. sesame oil
- 1/3 cup dark soy sauce
- 1/4 cup sugar
- 5 tbsp. minced cilantro
- 1 tsp. minced gingerroot
- 3 tbsp. cornstarch, dissolved in 3 tbsp. water
SWEET AND SOUR SAUCE:
powder, and pepper. Add ribs. Simmer uncovered 25 minutes. Drain ribs
thoroughly. Transfer to a baking pan that has been lined with foil. Arrange ribs
rounded side down. Set aside Note: Have butcher split each rack of ribs
lengthwise through the bones into 2 inch wide pieces). For the sauce, in medium
pan, mix all sauce ingredients except the cornstarch mixture and bring to a
boil. Add cornstarch and cook for 2 minutes, stirring continuously. To serve,
pour sweet and sour sauce over ribs. Coat them well. Refrigerate for 24 hours.
Baste occasionally. I used a large plastic freezer bag for this and it worked
out well. When ready to serve, preheat oven to 400. Bake ribs for 25 minutes.
Baste with remaining sauce until ribs are a glossy dark brown. transfer to a
serving platter or chafing dish. These ribs really are great. They all went when
I made them for one of my get togethers. Can't remember which one, but I do
remember they all went. I'm not sure if I used the cilantro, and I really don't care for it. Your choice whether to use it or not.
My Old Recipes