Slow baked spareribs in a rich tangy sweet & sour tomato sauce are finger licking good.
Ingredients
4poundsspareribsbaby back or side ribs
2Tbspvegetable oil
Sweet & Sour Sauce
1/4cupbrown sugar
3Tbspcornstarch
1/2tspdry mustard
1/4tspdry ginger
1tspchili powder
2clovesgarlicminced
1/4cupapple cider vinegar
1tspsoy sauce
1cuptomato juice
1cupwater
1/2green pepperseeded and diced
1/2red pepper seeded and diced
Instructions
Preheat oven to 350 degrees. Prepare spareribs; remove silver skin, and cut into serving size pieces of 3-4 ribs. Place in a roasting pan with vegetable oil, season with salt and pepper and place in the oven to sear while you prep the sauce.
Combine all sauce ingredients in a large mixing bowl. Pour sauce over top of ribs in the roasting pan. . Cover with tin foil to seal in steam and bake for 1 hour.
After an hour, stir in chopped green and red peppers, cover again and bake an additional 1 - 1 1/2 hours until ribs are tender.
Notes
Baby back ribs which are naturally more tender than side ribs will be tender in about 2 hours. Side ribs will take about an extra 1/2 hour. To cook in the Instant Pot, sear your ribs first, then place on the bottom of your instant pot. Pour in 1/2 cup water, then tomato sauce mixture. Do not stir. Set to HIGH pressure for 25 minutes, then allow to do a natural release for 15 minutes. Release remaining pressure, remove ribs to a platter. Turn the Instant Pot to the Saute function stir in red and green pepper and let sauce simmer until it reaches desired consistency about 5 minutes. Slow Cooker Instructions: Follow directions for baking, but place in the Slow Cooker and Cook on High for 4 hours or low for 6-8 hours.