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Sweet and Sour Ribs

5/5/2013

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INGREDIENTS

4 pounds pork spare ribs
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons butter
1 can (20 ounces) pineapple tidbits 
2 tablespoons cornstarch
1/3 cup white vinegar
2 tablespoons soy sauce
1 tablespoon Sugarlesse™
1 garlic clove, minced
1/2 teaspoon ground ginger
 
INSTRUCTIONS

Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400°F for 30 minutes; drain. Reduce heat to 350°F; cover and bake 1 hour longer.

In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.

Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates.

Yield:  4 servings
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    Main Dishes, Side Dishes, and Breads. Made Healthy for You

    Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?   

    So it was a challenge to me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. Believe it or not, Hungarians are just as well known for their inventiveness as for their cuisine. Leo was amazing at both. Naturally, these recipes are dedicated to him.

    I won't be in the limelight for long if you keep your recipes coming through the * Made with Sugarlesse™ * contest. Can't wait to feature you!

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