Pineapple Sweet Sour Spareribs
|Canned pineapple chunks in juice||8 Ounce (1 Can)|
|Lean spareribs||4 Pound, cut into 2-inch pieces|
|Soy sauce||4 Tablespoon (Divided)|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|Ginger piece||2 Inch, peeled and grated (1 Piece)|
|Cider vinegar||1 Cup (16 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Drain the pineapple, reserving the syrup.
Rub the ribs with 2 tablespoons of the soy sauce and the cornstarch.
Pour just enough oil into a large skillet to cover the bottom; heat over medium heat.
Add the ribs and brown thoroughly on all sides.
Combine the reserved syrup, the remaining 2 tablespoons soy sauce, the garlic, ginger, vinegar, brown sugar, water and salt in a large saucepan.
Cut the ribs into 2-rib pieces; add' to the saucepan and bring to a boil.
Reduce the heat; cover and simmer for 1 hour, stirring occasionally.
Spoon off any excess oil.
Stir in the pineapple; heat just through and serve.