Japanese Hawaiian Spareribs
Pakui - Japanese Hawaiian Spareribs
Ingredients
- 4 pounds pork spareribs cut to 1-inch lengths across bone
- 1 tablespoon peanut oil
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 8 cloves garlic, chopped
- 1 cup sugar
- 1/2 cup tamari (soy sauce)
- 1 20-ounce can pineapple chunks, in own juice drain and reserve juice
- 2 medium green bell peppers
- 4 cups Asian rice
Instructions
- Over medium heat in dutch oven, heat peanut oil and brown spareribs in batches on all sides sprinkling with salt.
- Return all spareribs to pan and add rice vinegar and garlic. Cover and cook until simmering over med/low heat for 45 minutes, stirring occasionally to coat the spareribs.
- Add sugar and tamari sauce, return to a boil and reduce to simmer. Cook 30 minutes until meat is just tender, stirring occasionally to coat. Sauce will thicken slightly through reduction.
- Turn off heat, keeping spareribs in dutch oven, allow them to cool for 1 to 2 hours to marinate.
- Over medium heat, return to serving temperature and add pineapple and green pepper and cook for 15 minutes until pineapple is warmed through.
- In a small bowl add cornstarch to 4 tablespoons of the reserved pineapple juice. Mix thoroughly to thicken sauce and add spareribs.
- Serve over Asian rice.