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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Meet the Cook: When I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I'm grown, I like making this for family dinners and potlucks at work (I'm an R.N.). It supplies a nice change from everyday fare. -Kate Raleigh, Salt Lake City, Utah Ingredients:
4 pounds pork spareribs |
1-1/2 teaspoons salt, divided |
1/2 teaspoon pepper |
1/3 cup chopped celery |
1/3 cup chopped green pepper |
2 tablespoons butter |
1 can (20 ounces) pineapple tidbits |
2 tablespoons cornstarch |
1/3 cup white vinegar |
2 tablespoons soy sauce |
1 tablespoon sugar |
1 garlic clove, minced |
1/2 teaspoon ground ginger |
Directions:
1. Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer.
2. In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
3. Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender. Yield: 4 servings.
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