Jun 10, 2009

Sweet and Sour Spareribs

2 pounds pork spareribs (I usually use boneless country-style ribs)
1 cup pineapple juice
1/4 cup vinegar
1/2 cup soy sauce
1/2 cup sugar
2 cloves garlic, minced
1 tablespoon cornstarch
1 piece crushed, fresh ginger root
Cooked rice
Canned pineapple chunks

Cut ribs into bite-sized pieces and brown well in a large pan. Pour off excess fat. Mix other ingredients and pour over ribs. Simmer until tender (about one hour). Stir occasionally. Remove ginger root and serve ribs on a bed of rice, with pineapple chunks arranged around the edge. Serves 8.