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Category: Appetizers

Pork Spare Ribs With Pineapple

Pork Spare Ribs With Pineapple
Los Angeles Times

If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts ... Read more

Total time: 1 hour, 15 minutes | Serves 6
Note: From "Hawaii Kai Cookbook" by Roana and Gene Schindler (Hearthside, New York; 1970). Hawaii Kai was a leading Polynesian restaurant in New York.
  • 3 pounds pork spare ribs
  • 3 tablespoons oil
  • 1 clove garlic
  • 2 slices ginger root, minced
  • 1/2 cup soy sauce
  • 1 (13-ounce) can pineapple chunks, juice reserved
  • 1/3 cup sugar
  • 1/3 cup vinegar
  • 2/3 cup water
  • 1/2 teaspoon paprika
  • Salt
  • 2 tablespoons cornstarch dissolved in 4 tablespoons water

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

Step 2Place 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.

Step 3Drain 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.

Step 4Add 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.

Each serving:
334 calories; 1,277 mg sodium; 60 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 22 grams protein; 0.53 gram fiber.
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