Sweet-Sour Spareribs

Course : Crockpot
Serves: 5
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3 1/2 pounds spareribs
1 teaspoon salt and pepper
1 cup chicken bouillon
1/4 cup brown sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 small onion flakes -- thinly sliced
2 tablespoons cornstarch
11 ounces can mandarin oranges -- drained
1 medium green pepper -- cut into chunks

Preparation / Directions:

Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in shallow baking pan. Roast in 400 F oven for 15 minutes. Turn and brown other side. Drain fat and put ribs in slow-cooking pot. Combine bouillon with brown sugar, vinegar, and soy sauce. Pour over ribs in pot. Cover and cook on low for 6 to 8 hours. turn control to high. Add onion. Dissolve cornstarch in small amount of cold water; stir into pot. Cover and cook on high another 10 to 15 minutes or until slightly thickened. Stir in oranges and green pepper. Cover and cook 5 minutes. Serve over cooked rice or crisp Chinese noodles.

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