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Crock-Pot Cooking – Sweet N Sour Spare-Ribs

rob_rob2001, Flickr

Alright, so we’ve made soups, stews, and even desserts in our crock-pot so far this Fall, and now it’s time for a favorite! Sweet N Sour Ribs! This recipe is quick and easy — and is really good year ’round. So, grab your crock-pot and let’s get cooking!


You Will Need:

4 lbs. pork spareribs, separated
1/2 tsp. salt
1/2 tsp. pepper
1 c. chicken bouillon (canned or cubed)
1 small brown onion, diced
1/4 cup brown sugar
1/4 cup white vinegar
Dash of soy sauce
2 tbsp. cornstarch (dissolve in cornstarch)
1 (11 oz.) can mandarin oranges, drained
1 med. green pepper, cut in small bits
Evening Prep –
Preheat oven to 400 degrees. Put ribs in one layer in a shallow baking pan. Add salt and pepper. Allow to brown in oven for 10 to 15 minutes. Drain pan liquid, cover and refrigerate ribs overnight.


Next morning –


Place spareribs in crock-pot with bouillon, brown sugar, soy sauce and vinegar. Turn heat setting to low for about 8 hours.

Roughly 40 minutes before serving, add the dissolved cornstarch. Sprinkle the onions over ribs and turn crock-pot up to high temperature for 30 minutes.

Add mandarin oranges and green pepper chunks and with slow cooker still on high, cook for 5 to 10 minutes more.

Take out let cool for a few minutes, and serve warm.

Goes great with french fries, baked potato, or even rice!

Serves about 8.

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