INGREDIENTS:
- 1 kg pork spareribs, cut into cubes
- 1/2 cup banana ketchup (try homemade)
- 500 ml canned pineapple chunks, drained (reserve juice)
- Juice from1 thumb sized fresh grated ginger
- 1 cup water
- 1/4 cup soy sauce
- 1 pc small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- Salt and pepper, to taste
- 1 tbsp cooking oil
HOW TO COOK:
- First, rub the spareribs with salt and pepper.
- Combine the pineapple juice, soy sauce, banana ketchup, and ginger juice in a large bowl.
- Add- in the spareribs and marinate in the fridge for about 30 minutes.
- Drain the spareribs well and reserve the liquid.
- Pour and heat the cooking oil in a pot over medium heat.
- When hot enough, add- in the onions and garlic and cook until softened.
- Add- in the spareribs and cook, turning as needed, until lightly browned.
- Add- in the reserved marinade and water and bring to a boil.
- Lower the heat then cover and cook for about 40 to 50 minutes or until meat is tender and the sauce is reduced.
- Add- in the pineapple chunks and cook for about 2 to 3 minutes or until heated through.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: theseasidebaker.com
Also try: Sweet & Sour Spareribs (Chinese Style)
