Sweet Sour Riblets
|Canned pineapple chunks||15 1⁄4 Ounce (Juice Pack, 1 Can)|
|Packed brown sugar||3 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Green pepper||1 , cut in 1-inch pieces|
|Pork spareribs||2 1⁄2 Pound, sawed in half crosswise|
Drain pineapple, reserving 1/3 cup juice.
In 4-cup glass measure, combine brown sugar, cornstarch, and salt.
Blend in the reserved juice, cold water, vinegar, and soy sauce.
Cook at HIGH for 3 minutes or till thickened and bubbly, stirring 3 times.
Stir in green pepper and pineapple.
Cut meat into 2-rib sections; season with salt and pepper.
Place in 13 x 9 x 2 inch baking dish.
Cook, covered, at MEDIUM HIGH (7) for 15 minutes.
Drain; turn and rearrange ribs.
Pour pineapple mixture over ribs.
Cook, covered, at MEDIUM HIGH (7) for 15 to 20 minutes or till tender, giving dish half turn after 10 minutes.