• 1 pkg of Spragg’s sweet n sour ribs

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 3 tablespoons vinegar

• 2 tablespoons soy sauce

• 1 tablespoon cooking rice wine

• 1 1/2 tablespoons canola or vegetable oil

Optional Garnish

• 1/3 cup pineapple chunks

• toasted sesame seeds

• green onions

• red pepper flakes

Instructions

1. Slice the strips of ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl. 

2. In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight).

3. To cook the ribs, heat the canola oil in a pan with a lid over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.

4. Pour the marinade into the pan and cover. Reduce the heat to medium and cook the ribs for 7 minutes.

5. Uncover the pan. It is normal if you see a lot of liquid. Increase the heat back to medium-high and continue cooking the ribs until there’s barely any liquid left. This should take about 3 to 4 more minutes.Stir the ribs frequently to ensure that they don’t burn. The ribs should look darker as you reduce the liquid.  

6. Turn off the heat. Mix in pineapple chunks, if you like. Sprinkle the ribs with optional garnish

7. Transfer the sweet and sour ribs to a serving plate or bowl. Serve the sweet and sour ribs with rice.

Bone in Hams

These are not fully cooked hams. Size range is 2 kg (4lb) to 7kg (15lb)

Estimate ½ lb to ¾ lb per person. (200-300g) Go higher if most of the group is adults, go lower if there

are a large number of children or if more than one meat is being served. For a good amount of leftovers

estimate as high as 1 lb (450g) per person

Our recommended cooking is 20 min per lb at 350F (40 min per kg at 175 C) in a covered roasting pan.

Start with a little bit of water in the bottom of the pan. With a meat thermometer 72 C (162F) is fully

cooked. The longer the ham is cooked after it reaches 72C, the more it will fall apart as you try to carve

it. Any glaze recipes that you want to try should be added in the last 30 min of cooking and after you

have removed the skin/pork rind. You want the glaze on the meat itself and not on the skin you are

cutting off before serving.

Boneless Hams

We do cook these hams to 72C in the smokehouse so they are fully cooked. They are simply being

reheated. Size range is 900 g (2 lb) to 2.5kg (5 lb)

Estimate ¼ to 1/3 lb per person (100-175g). Estimate higher for leftovers.

These hams can be ready in 15-20 min per lb at 350-400F (half an hour for the smallest ones). They can

be glazed right from the start or 30 min before taking it out of the oven. Heating it up in a covered

roasting pan with moisture keep the ham from drying out as it is cooking.