@ Dry (from yesterday) Here is the “Sweet and Sour Spareribs,” which has been decided upon for Saturday’s supper. This is how I got it from my mother. I’ve tried to remember what was unclear to me, and given an explanation in my notes. (I phoned Mother, and then remembered the answers.)Thank you, for asking for it.
Sweet and Sour Spareribs2 lbs. pork spareribs1 tablespoon shortening 2 tablespoons brown sugar1/2 teaspoon salt3 tablespoons cornstarch1/4 cup vinegar1 cup pineapple juice1 tablespoon soy sauce
Have butcher cut spareribs in about 1-inch pieces. Wipe with a damp cloth. Place ribs in a covered saucepan with enough water to cover. Cook for about an hour until tender. Drain ribs and brown in hot fat. (Or ribs may be first browned in hot fat in pressure cooker. Then add 2 cups hot water. Cook at 15 lbs. pressure for 15 minutes following manufacturer’s directions.) Mix brown sugar, cornstarch and salt. Add vinegar, fruit juice and soy sauce. Mix well. Cook stirring constantly until thickened. (One boullion cube dissolved in 1/4 cup boiling water may be added if desired.) Pour sauce over cooked spareribs. (When using juice from can of crushed pineapple it is nice to add a little of the fruit to the sauce.) Cook for another 5 minutes. Serves about 6. Notes from me: If you’re cutting the spareribs yourself, the one inch dimension means cut the ribs apart along their length. Use a meat cleaver, or the heaviest kitchen knife you have.In the saucepan method, bring the water to a boil, (with the ribs in the water) then lower the heat to simmer.If you are going to use the juice from a can of crushed pineapple, you’ll still need more. Buy a container of pineapple juice. Mixing the brown sugar, cornstarch, and salt is important to prevent the corn starch from clumping into balls. I mix the three together in a jar for which I have the lid, then I pour in the vinegar, juice, and soy sauce and shake the jar until everything is thoroughly mixed before pouring into the cooking pot. Cooking heat is about half the dial. The constant stirring is to prevent the starch from settling and making the sauce lumpy. (I learned that last the hard way.)