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


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.


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.


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.