Hawaiian Spareribs Recipe
Ingredients
| Eggs | 2 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 pounds spareribs, cut in serving pieces | ||
| 3 tablespoons lard or drippings | ||
| Pineapple chunks | 1 Can (10oz), undrained | |
| Green peppers | 3 To taste | |
| Boiling water | ||
| Cornstarch | 5 Tablespoon | |
| Soy sauce | 5 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Pineapple juice | ||
Directions
Beat together eggs, flour, salt and pepper; thoroughly coat spareribs with egg flour batter.
Brown ribs on both sides in lard or drippings; cover and cook slowly 45 minutes.
Pour off drippings.
Drain pineapple; reserve juice.
Remove stems and seeds from green peppers; cut peppers into 1 inch squares.
Cover peppers with boiling water; cook 10 minutes.
Drain.
Add green peppers and pineapple chunks to meat; cover and simmer 10 minutes.
Mix together cornstarch, soy sauce, sugar, vinegar and pineapple juice; cook, stirring constantly, until thick and clear, about 2 minutes.
Pour over meat mixture; simmer 5 minutes.
Brown ribs on both sides in lard or drippings; cover and cook slowly 45 minutes.
Pour off drippings.
Drain pineapple; reserve juice.
Remove stems and seeds from green peppers; cut peppers into 1 inch squares.
Cover peppers with boiling water; cook 10 minutes.
Drain.
Add green peppers and pineapple chunks to meat; cover and simmer 10 minutes.
Mix together cornstarch, soy sauce, sugar, vinegar and pineapple juice; cook, stirring constantly, until thick and clear, about 2 minutes.
Pour over meat mixture; simmer 5 minutes.
Chef
