Chinese Spareribs/Meatballs

Chinese-country-ribs-18 (1)  Sweet sour meatballs
Chinese Spareribs/Meatballs

1 1/2 lbs. country style pork ribs or
prepared meatballs (I make mine ahead and freeze.)
Water
2 tbs. cornstarch mixed with 3/4 c. water
2 tbs. soy sauce
1 garlic, chopped
1 slice ginger root or 1 tsp. ground ginger
4 tbs. vinegar
4 tbs. sugar
2 tbs. peanut oil
Frozen sliced mixed peppers
Chunked pineapple

Mix sauce.  Heat large skillet with oil.  Saute garlic.  Add meat (pork ribs) and brown well.  Reduce heat, cover and cook for 15 minutes in water.  Stir once or twice.  Add sauce and cook until thick, 3-4 minutes; bring to boil, reduce heat to low, cook 15 minutes more.

When using meatballs, I add them to pan after sauteing garlic to warm through, then add sauce mixture.  Cook until sauce is thickened.  If desired, all peppers and pineapple.

Years ago, this recipe was given to me by a nurse friend who worked with a Chinese doctor.  This is his recipe.  I use this recipe for mini-meatballs  and use for hors d’oeuvres.

“chī chī chī” 吃吃吃
(Eat, Eat, Eat!)

Gen's-Signature

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One Response to Chinese Spareribs/Meatballs

  1. Pingback: Menu Plan Monday for the Week of November 16, 2015 | Simply Cornish

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