Recipe: Sweet and Sour Ribs

Sweet and Sour Ribs
Source: Minneapolis Tribune Sunday Food Section, 5/26/85
Makes about 6 large servings

4 lb country style ribs or spareribs (4 to 6)
salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate, thawed
1/2 cup cider vinegar
2 tbsp. soy sauce
1 (15 1/4 oz.) can crushed pineapple, undrained
1 small onion, sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding over several times to seal. Place packets on cookie sheets or shallow baking pan. Bake at 350F for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and ginger. Gradually add water, stirring until smooth. Add orange juice concentrate, vinegar, soy sauce, and pineapple with juice. Mix well. Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking dish; add sliced onion. Pour sauce over ribs. Return to oven and bake, uncovered, at 350F for 1-1/2 hours or until tender. If desired, serve over rice.