Sweet and Sour Cocktail Spareribs from the Del Coronado Restaurant

Sweet And Sour Cocktail Spareribs From The Del Coronado Restaurant Recipe

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Lynnda Cloutier

By
@eatygourmet

These ribs are so good. I made them for one of my get togethers. Can't remember which one now, but I do remember they all went!

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • RIBS:

  • ·
    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
  • SWEET AND SOUR SAUCE:

  • ·
    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

How to Make Sweet and Sour Cocktail Spareribs from the Del Coronado Restaurant

Step-by-Step

  1. IN kettle, bring water to a boil. Add onions, garlic, garlic salt, salt, garlic
    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.
    Serves 16
    My Old Recipes

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About Sweet and Sour Cocktail Spareribs from the Del Coronado Restaurant

Course/Dish: Meat Appetizers




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