Pork Spare Ribs with Ketchup & Pineapple

(pic: ctto)

Ingredients


1 kg 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
1/4 cup soy sauce
1/2 cup banana ketchup
1 tablespoon oil
1 small 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.  Add spare ribs and marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.

4. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.  Add spareribs and cook, turning as needed, until lightly browned.

5. 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.

6. Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.