Spare Ribs with Ketchup and Pineapple

Ingredients

• 2 pounds pork spareribs, cut into 2-inch cubes
• salt and pepper to taste
• 1 thumb-size fresh ginger, peeled and grated
• 1 can (20 ounces) pineapple chunks, drained and juice reserved
• 1 cup pineapple juice (from the canned pineapples)
• 1/4 cup soy sauce
• 1/2 cup banana ketchup
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 cup water

Steps

1. 1

   Season spare ribs with salt and pepper to taste.

2. 2

   Extract juice from grated ginger and discard the pressed ginger.

3. 3

   In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.

4. 4

   Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.

5. 5

   In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

6. 6

   Add spareribs and cook, turning as needed, until lightly browned.

7. 7

   Add reserved marinade and water and bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat is fork-tender and the sauce is reduced.

8. 8

   Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.