Spareribs HAWAIIan
Source of Recipe
Janey
Spareribs HAWAIIan
FILE - SPARERIBA
2-1/2 to 3 lb. meaty pork spareribs
(or lamb breast)
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper,
cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple
chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce
Arrange spareribs (or lamb breast)
meaty-side up, in shallow pan; salt and
pepper lightly. Roast in fairly hot oven
(400 degree) 30 minutes.
Meanwhile, cook chopped onion, celery
and green pepper in margarine or pork
fat 5 minutes; sprinkle with cornstarch,
then stir in 1 cup syrup drained
from pineapple chunks, and cook,
stirring until transparent.
Add vinegar and soy sauce.
Add pineapple chunks.
Pour off fat from roasting pan;
pour pineapple and liquid over meat.
Reduce heat to 350 degree, and
cook about 45 minutes or until done,
basting with liquid in pan.
Serves 4 to 6.
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