Lyndsweetsourcrab Recipes

SWEET & SOUR SPARERIBS

Steps:

• Place ribs on rack in a large shallow pan.
• Bake uncovered at 350°F for an hour and a half.
• Meanwhile, combine sugars and cornstarch in medium size pan over stove.
• Stir in ketchup, vinegar and water; bring to a boil.
• Cook and stir until thickened and clear.
• Remove ribs and rack from pan; discard fat.
• Pour about a cup and a half of the sauce over the ribs.
• Bake 30 minutes longer.
• Cut into serving pieces.
• Brush with remaining sauce.
• Yields 6 to 8 servings!
• Absolutely delicious!

LYND SWEET & SOUR CRAB

Steps:

• Sauté garlic, ginger and onions with olive oil until you can smell the lovely aroma.
• Add in tomato and chili sauce, fry until oil surface.
• Add in salt and sugar to taste; stir.
• Then add in the crabs. Cover for 10 minutes in medium heat.
• **you may add a bit of water if it turn out too dry.
• Break the egg, then slowly stir.
• Cover for another 2 minutes or until the crabs are cooked/turned pink.

FALL OFF THE BONE SWEET & SOUR RIBS

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES

Steps:

• Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff.
• Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat.
• Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.