Hawaiian Sweet And Sour Ribs Food

HAWAIIAN SWEET AND SOUR RIBS

Steps:

• Dust ribs with cornstarch Heat dutch oven or medium pot on medium high heat Sear ribs on each side, 3 - 4 minutes per rib. Set aside ribs Mix all ingredients and add ribs Cook ribs on simmer for 45 - 1 hour until tender

HAWAIIAN SPARERIBS (SWEET AND SOUR)

Steps:

• Combine all ingredients in a crock-pot and cook on low for 8 hours or high for 4 hours. Serve over white rice. **Rice not in nutritional information**
• Makes 24 1-cup servings

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

SWEET-AND-SOUR RIBS

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer. , In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes. , Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.

HAWAIIAN-STYLE SHORT RIBS

Steps:

• Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
• With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

HAWAIIAN RIBS

Steps:

• Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.

SWEET AND SOUR HAWAIIAN BEEF CROCK POT

Steps:

• In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
• Add/stir in the brown sugar until completely dissolved; set aside.
• Heat oil in a skillet.
• Season the beef cubes with salt and pepper then brown in hot oil on all sides.
• Place the browned meat in the slow cooker along with the red pepper flakes.
• Add in carrots and onion to the slow cooker.
• Pour the pineapple juice mixture over the veggies and beef.
• Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
• Increase the heat to HIGH.
• Dissolve the cornstarch and cold water in a small bowl.
• Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
• Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
• Serve with cooked rice.

HAWAIIAN SPARERIBS

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.

LOCAL STYLE SWEET SOUR SPARERIBS

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.