Hawaiian-Style Spareribs

Quick! Grab some napkins! You’ll need a pile to enjoy these sweet and tangy hawaiian-style pork spareribs!

Makes 4 Servings

2 lbs pork spareribs, cut to serving pieces
1 1/2 cups pineapple juice
1/2 soy sauce
1/2 ketchup (I prefer the filipino banana catsup as it’s sweet and spicy)
2 to 3 cloves garlic, minced
1 tbsp sesame oil
2 tbsps brown sugar
1/2 tsp fresh ginger, peeled and chopped very finely
salt and pepper
water

Massage sparerib pieces with salt and pepper.
Place meat in pot with enough water to cover. Simmer until meat is tender.
Remove from heat, drain and discard boiling liquid.
Allow meat to cool in refrigerator.
In a bowl, combine pineapple juice, brown sugar, soy sauce, sesame oil, ginger and garlic.
Marinate cooled pork ribs at least 1 hour or overnight for best results.
Drain ribs, reserving marinade.
Layer ribs in a shallow baking dish.
Bake at 350 F, brushing liberally with half of marinade sauce while cooking.
Simmer remaining marinade over low to medium heat until slightly thickened or “syrupy”.
Arrange spareribs in serving platter and pour sauce over meat.

TIPS:
1) Spicy buffalo wings are also deliciously-messy appetizers!