Sweet And Sour Spare Ribs(Frypan Dinner)

• 1 1/2 lb. Spare Ribs, country-style
• 1/2 c. flour
• 2 heaping Tbsp. butter (the size of an egg)
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 c. hot water (right from tap)
• 1/2 c. brown sugar
• 1/4 c. tomato catsup
• 1/4 c. vinegar (drained from pickles)
• 2 heaping tsp. cornstarch
• 1/4 c. cold water

1. Cut ribs to bite size. Put flour, salt and pepper in plastic bag. Shake to blend. Add spare ribs, a few at a time, and shake to coat with flour mixture. Heat large frying pan; add butter the size of an egg; wait until surface of pan is covered with melted butter. Then add ribs;
2. frying pan temperature should
3. be 325u0b0 to 350u0b0. Brown ribs; turn and brown other side. Meanwhile in medium saucepan combine hot water from tap, brown sugar, tomato catsup, and vinegar drained from pickles. Heat until almost boiling. Dissolve cornstarch in cold water and add to saucepan; stir until thickened. Add sauce mixture to ribs in frying pan; stir occasionally; put top on pan and simmer - the longer the better - stir occasionally to prevent sticking. Serve with rice and steamed vegetables, (green beans, carrots, broccoli or corn make colorful choices).

flour, butter, salt, pepper, hot water, brown sugar, tomato catsup, vinegar, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=32224 (may not work)