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5 to 6 lbs pork spareribs or pork loin back ribs / cup sugar 12 / cup packed brown sugar 12 2 tbsp corn­starch 1 cup ketchup / cup cider vine­gar 23 / cup cold wa­ter 12 1. Place ribs on a rack in a large shal­low roast­ing pan. Bake, un­cov­ered, at 350°F for 11/ hours.

2 2. Mean­while, in a small saucepan, com­bine the sugar, brown sugar, corn­starch, ketchup, vine­gar and wa­ter un­til smooth. Bring to a boil. Cook and stir for 1-2 min­utes or un­til thick­ened. Re­move ribs and rack from pan. Drain and dis­card fat. Re­turn ribs to roast­ing pan and driz­zle 11/ cups sauce over

2 ribs. Bake 30 min­utes longer. Cut ribs into serv­ing-size pieces and brush with re­main­ing sauce.

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