A New Fave

I have been looking for a Sweet and Sour Ribs recipe that's compareable with my favorite Chinese food restaurant. I've been looking a long time and either couldn't get the taste right or they weren't tender or something would go wrong. So last year I made up my own and with tweaking here and there, I'm announcing the S & S Ribs that made my hubby declare that he now has a new favorite. Shalee and Laura, you will be glad to know that it is no longer Pork and Brussel Sprouts. In fact, he insisted that I post the recipe. So like a good little wifey, here it is. I won't however, put up step by step photos like my friend Barb, 'cause mine would not look near as organized or nice or professional as hers. And besides, I like it when I stretch your imaginations! :v)

Sue's Sweet & Sour Ribs (serves 6 - 8)

-1 1/2 - 2 kgs. (3 - 4 lbs.) sweet & sour cut pork ribs, cut into single bone pieces

-salt, pepper and garlic powder

Sauce (makes enough that you can use it on top of your rice too.)

4 cups brown sugar

1 cup vinegar

1/2 cup water

4 Tbsp. soy sauce

2 Tbsp. ketchup

1/2 cup cornstarch

1/2 cup water

Put ribs into large pot or dutch oven. Sprinkle with salt, pepper and garlic powder and stir. Cover with water. Bring to a boil. Skim the foam off the top, reduce heat and simmer 1 - 1 1/2 hours.

When ribs are just about done simmering, take a small roaster and combine all the sauce ingrediants with a whisk. Heat to just barely a boil. Remove from heat.

Drain ribs and add to roaster and stir until coated in sauce. Bake, covered, at 325 F for 1/2 hour. Sauce will thicken in oven.

Serve with white or stir fry rice and buttered peas.