Chinese Spareribs

Tender and Delicious!



  • 1/3 cup ketchup
  • 3/4 cup granulated sugar
  • 1/2 cup white vinegar
  • 1/4 cup chicken broth
  • 2 teaspoons regular prepared mustarda href=asian.html">ASIAN RECIPESa href=asian.html">ASIAN RECIPES
  • 1 tablespoon ginger (minced as fine as possible)
  • 1 teaspoon garlic (minced as fine as possible)
  • About 3 tablespoons green onions, green part only
  • About 1 tablespoon cornstarch mixed with little more than 1 tablespoon water for thickening sauce
  • About 2 tablespoons hot oil (add to sauce after thickened)


  1. To tell you the truth, you could use the original crispy sauce recipe and the ribs will still turn out great. Really the only difference is that I used a bit more ketchup and ginger. After you have basted ribs in sauce, place in preheated 325 degree F oven and bake for about 25 minutes basting generously once or twice.

I know you rib fans will love this recipe!

P.S. If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef and use a bit more soy sauce (about 1/3 cup and ginger - about 1 tablespoon).

Posted by liz at Recipe Goldmine May 26, 2001.

Source: Cookin' Dad - posted 11-04-2000 10:50 am

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