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Pork Spare Ribs With Pineapple

Time 1 hour 15 minutes
Yields Serves 6
Pork Spare Ribs With Pineapple
(Los Angeles Times)
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1

Separate the ribs and chop them into 1-inch pieces with a heavy knife.

2

Place the oil in a large skillet and fry the ribs over medium-high heat until they’re lightly browned, about 5 minutes a side. Add the garlic and ginger, and cook over medium heat until fragrant, 1 to 2 minutes.

3

Drain off the oil from the skillet and add the soy sauce, the juice from the pineapple can and the sugar, vinegar, water and paprika. Bring to a boil, cover the skillet, reduce the heat to low and simmer until the ribs are tender, 45 minutes.

4

Add salt to taste. Add the pineapple chunks and dissolved cornstarch and cook over medium heat until the sauce is clear and slightly thickened, 1 to 2 minutes.

From “Hawaii Kai Cookbook” by Roana and Gene Schindler (Hearthside, New York; 1970). Hawaii Kai was a leading Polynesian restaurant in New York.