Cut ribs apart. Then with cleaver, chop each rib into 2 in pieces. If possible, have butcher prepare ribs in this fashion. Add soy sauce and toss. Let stand 45 minutes, stirring occasionally. Drain, discarding sauce.
While ribs are marinating, drain canned pineapple, reserving juice. Combine juice with sugar, vinegar & water.
Heat oil in heavy pan. Add ribs & stir fry to brown(about 3-4 minutes). Stir in flour, then pineapple juice mixture, slowly. Heat quickly, then, simmer, covered, until ribs are fork tender, but not falling off the bones (about 45 minutes).
Add salt & canned pineapple chunks, stirring in gently only until heated through. Meanwhile, add water slowly, with stirring, to cornstarch until blended to a pasty consistency. Stir into sparerib mixture & allow to thicken.
Serving
Suggestions
Steamed white rice, fried rice or lo mein noodles
Originally Submitted
9/10/2011
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