5# Pork Spareribs (either packaged frozen or boneless pork butt cut into 1 inch cubes - the meat dept can cube for you for a nominal charge)
1 c. Cider Vinegar
1 c. Brown Sugar
1 c. Shoyu
6 cloves Garlic, mashed
2 1-inch pieces Ginger, mashed
2 Tbsp. Cornstarch
12 oz. Pineapple Juice
1 14 oz. can Pineapple Chunks, undrained
If using packaged frozen ribs, rinse and drain first.
Add ribs to large stockpot. Mix together vinegar, sugar and shoyu in jar and shake until sugar is dissolved. Add to ribs along with garlic and Ginger. Bring to a boil, cover and simmer for 45-60 min, stirring occasionally until ribs are tender.
In a small bowl, slowly add pineapple juice to cornstarch, mixing until cornstarch dissolves. Add to ribs along with undrained pineapple chunks and bring to boil until sauce starts to thicken. Reduce heat and simmer for 10-15 min.
VARIATION: Substitute pineapple chunks with carrot and daikon. Peel and slice carrot and daikon into 1/2 inch thick rounds (may be cut in half if carrot or daikon are large). I soak my daikon in water with some salt added for about 30 min. This takes some of the bitterness out. Drain off water from daikon and add with carrots to the ribs halfway thru cooking time.
