Pineapple Sweet Sour Spareribs Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz) | |
| 3 to 4 pounds lean spareribs, cut into 2-inch pieces | ||
| Soy sauce | 4 Tablespoon, divided | |
| Cornstarch | 3 Tablespoon | |
| Vegetable oil | ||
| Garlic | 2 Clove (5gm), pressed | |
| Ginger piece | 1 , peeled | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Drain the pineapple, reserving the syrup.
Rub the ribs with 2 tablespoons of the soy sauce and the cornstarch.
Pour just enough oil into a large skillet to cover the bottom; heat over medium heat.
Add the ribs and brown thoroughly on all sides.
Combine the reserved syrup, the remaining 2 tablespoons soy sauce, the garlic, ginger, vinegar, brown sugar, water and salt in a large saucepan.
Cut the ribs into 2-rib pieces; add' to the saucepan and bring to a boil.
Reduce the heat; cover and simmer for 1 hour, stirring occasionally.
Spoon off any excess oil.
Stir in the pineapple; heat just through and serve.
Rub the ribs with 2 tablespoons of the soy sauce and the cornstarch.
Pour just enough oil into a large skillet to cover the bottom; heat over medium heat.
Add the ribs and brown thoroughly on all sides.
Combine the reserved syrup, the remaining 2 tablespoons soy sauce, the garlic, ginger, vinegar, brown sugar, water and salt in a large saucepan.
Cut the ribs into 2-rib pieces; add' to the saucepan and bring to a boil.
Reduce the heat; cover and simmer for 1 hour, stirring occasionally.
Spoon off any excess oil.
Stir in the pineapple; heat just through and serve.
Chef
