Candied Polynesian Spareribs Recipes

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.

Steps:

• Place ribs in large shallow baking pan, curved side up.
• Add 2 cups boiling water. Cover tightly with foil. Bake in preheated 400°oven for 30 minutes. Drain.
• Meanwhile, prepare Polynesian Sauce. Place cornstarch in small saucepan. Gradually stir in juice concentrate until smooth.
• Note: I think apricot nectar has been removed from the juice aisle because of high sugar. I have found smaller cans in the Mexican food aisle.
• Stir in apricot nectar, soy sauce and vinegar. Cook over medium heat, stirring constantly until thickened.
• To bake ribs: Place precooked ribs in large shallow baking pan. Brush with sauce. Bake in preheated 300° oven, about 1 hour, basting occasionally with sauce, turning ribs over every 15 minutes.

Steps:

• Place ribs in the bottom of your slow cooker.
• Mix remaining ingredients and pour over ribs.
• Cover and and cook on low for 8- 9 hours.
• *If the ribs are fatty boil for 5 minutes before placing in slow cooker.

Steps:

• Preheat Saladmaster brasier pan on medium, approximately 4 minutes, or when several drops of water sprinkled on the pan skitter and dissipate. Cut ribs into serving size pieces. Place ribs in pan to sear. When meat releases, turn and sear other side. You may need to do all of the meat in two phases because all of the meat may not fit into pan; in which case, place first series of meat onto a plate while searing remaining meat. Meanwhile, in a 3 quart saucepan, combine the brown sugar, cornstarch, celery salt, ginger, pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Stir mixture over medium heat and bring to a boil. Cook for approximately 2 minutes or until thickened. When ribs are seared on both sides, place all meat into braiser pan and pour ingredients from sauce pan over ribs. Cover pan, turn heat down to simmer and cook for approximately 4 hours. During the 4 hours turn meat approximately 3 times to assure all of the meat is covered with sauce. When meat is easily picked off the bone, it is ready to serve. Nutrition information per serving: 787 calories, 53.2g fat, 17g saturated fat, 181.4mg cholesterol, 847.1mg sodium, 40.4g carbohydrate, .8g dietary fiber, sugar 33.1g, 36g protein Tips: Pork spareribs can be substituted for beef ribs. Serve with rice pilaf or couscous, and a vegetable for a wonderful and easy meal. The ingredients can be combined several days prior to serving. Put dry ingredients in a covered container and all of the wet ingredients into another covered container. Store wet ingredients in refrigerator. Combine in saucepan when ready for cooking. If you have leftovers, take a fork and scrape of the bone. Use for sandwiches, as a pizza topping, or mix with brown rice as a new main dish.

Steps:

• Cut spareribs into 3 inch pieces.
• Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
• Place ribs on rack of broiler pan. Bake in preheated 425 oven for 20 minutes to remove fat; drain.
• Combine remaining ingredients in crock pot; stir well.
• Add ribs. cover and cook on low for 8-10 hours.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
• Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Steps:

• Cut spareribs into individual 3" pieces. Mix soy sauce, ginger and cornstarch until smooth, brush over spareribs.
• Place ribs on rack of broiler pan. Bake in preheated 425°F oven for 20 minutes to remove fat, drain.
• Combine remaining ingredients in crock-pot, stir well. Add browned ribs. Cover and cook on low for 6 to 10 hours.