Spare Ribs with Ketchup and Pineapple
Spare Ribs braised in ketchup are an easy weeknight dinner the whole family will love. The fork-tender pork ribs and sweet and tangy sauce make a delicious main dish with steamed rice or mashed potatoes.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Season spare ribs with salt and pepper to taste.
- 2
Extract juice from grated ginger and discard the pressed ginger.
- 3
In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
- 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
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 6
Add spareribs and cook, turning as needed, until lightly browned.
- 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
Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.