Pork Spareribs Recipes Without Equal? Not If They’re Hawaiian Style
Pork spareribs recipes without equal? Go ahead and laugh if you wish. But don’t vote until you’ve tasted Hawaiian style.
Before marching over to the butcher shop or meat counter, know what you’re getting. Spareribs (also called “spare ribs” because there’s not a lot of thick meat on ‘em) are a long cut from the lower portion, the belly, of the hog. They aren’t to be confused with baby back ribs which are cut from the top of the hog. Spareribs usually consist of a series of about 12 bones all attached together by the breastbone. They have a thin layer of meat on each bone as well as a thin layer of meat between each bone. Spareribs are often barbecued and eaten by hand. They are generally the least expensive of any rib section of pork.
Pork Spareribs Hawaiian Style
4 pounds spareribs, separated into strips between bones.
Brown ribs in heavy skillet. Combine cornstarch, molasses, ¼ cup water to form paste. Apply paste to both sides of each rib. Lightly brown each rib again in butter or oil.
Combine sugar, vinegar, the remaining ¾ cup water, pineapple juice. Cook until sugar dissolves. Pour mixture over ribs.
Cover and cook about 25 minutes. Add pineapple chunks, green pepper cubes. After recovering, simmer for 5 more minutes. Serves about 8.
Spareribs With Sauerkraut
3 pounds spareribs
Brown ribs in melted butter in large skillet. Add the onion, salt, pepper, hot water. Cover and simmer over low heat for 1 hour.
Add sauerkraut, cover and cook an additional 20 minutes. Serves four.
Crock pot pork spareribs recipes are also a good way to go because the slow cooking melts out much of the fat. Crock Pot Recipes are often favored for ribs in our family.