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- In large deep heavy pan bring water and salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking till mix is very thick (about 30 min). Use long handled spoon because mix pops and bubbles and can burn you. Stir in butter and add in salt if needed. Butter a deep medium size bowl. Spoon polenta into bowl and let set for 10 min. Invert onto a flat plate. Cut polenta into thick slices and serve warm with Sweet Sour Ribs. Heat butter and oil in 5 qt Dutch oven over medium heat. Add in spareribs few at a time, and brown. When browned remove ribs and set aside. Add in onion to pan and cook, stirring till soft. Fold in garlic, tomato puree, 1/3 c. of vinegar, currants, parsley, salt, thyme, allspice, cloves and peppercorns. Add in ribs, stirring to coat with sauce. Bring to boil, reduce heat, cover and simmer till meat is fork tender (2 1/2 to 3 hrs). Skim and throw away fat. In a small pan, heat sugar over medium heat till it melts and turns medium amber color, remove from heat and gradually stir in remaining vinegar (reheat if necessary). Stir sugar mix into sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 88 | 24% |
| Total Fat 10.06g | 13% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 662mg | 28% |
| Potassium 124mg | 4% |
| Total Carbs 62.93g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.33g | 1% |
| Protein 5.85g | 9% |
