Hawaiian Style Sweet Sour Spareribs Food

HAWAIIAN SPARERIBS

Hawaiian Spareribs image

This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!

Provided by KREED1023

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup vinegar
½ cup ketchup
1 tablespoon soy sauce
1 (8 ounce) can crushed pineapple, undrained
3 tablespoons brown sugar
2 tablespoons cornstarch
½ teaspoon salt
½ tablespoon fresh ginger, grated
3 pounds pork spareribs, cut into serving size pieces

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g

LOCAL STYLE SWEET SOUR SPARERIBS

Local Style Sweet Sour Spareribs image

Make and share this Local Style Sweet Sour Spareribs recipe from Food.com.

Provided by Amy in Hawaii

Categories Chinese

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 lbs pork spareribs or 4 lbs pork, rib tips cut into 2 inch pieces
2/3 cup apple cider vinegar
1 1/2 cups water
2 teaspoons salt
1 cup dark brown sugar
1/4 cup soy sauce
6 garlic cloves, minced
2 ounces piece fresh ginger, peeled and finely minced
1/4 cup chinese fermented black beans, rinsed to remove excess salt and rough chopped
20 ounces pineapple chunks
1 cup daikon radish, peeled, cut long ways into quarters, then sliced 1/8 inch thick
1 cup all purpose flour for dredging spareribs
3 tablespoons oil (for frying)
3 tablespoons cornstarch
2 1/2 tablespoons water

Steps:

Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the sauce until the sauce is shiny and slightly thickened.
Note: This dish is best when cooked a day in advance' refrigerated overnight an defatted. Serve over rice. Traditionally it is plated over shredded cabbage. to absorb the oil. Hot Oolong tea is served with the meal.

Nutrition Facts : Calories 851.5, Fat 58.4, SaturatedFat 17.8, Cholesterol 181.8, Sodium 1280.6, Carbohydrate 43.5, Fiber 0.9, Sugar 37.3, Protein 36.7

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