Deep Fried Pineapple Spareribs

Pat Duran

By
@kitchenChatter

Found this recipe in one of my old boxes. The paper has turned yellow and is ripped on the bottom- I have it all figured out though.
I haven't made it yet, but with all the deep frying going on nowadays -I thought I would give you a chance to try it out to see if it is a keeper or a reaper.(RIP)


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Comments:

Serves:

4 -6 servings

Prep:

45 Min

Cook:

35 Min

Ingredients

RIBS:

4 lb
spareribs, cut in 1 1/2 to 2-inch pieces
2 qt
water
1/2 c
apple cider vinegar

RUB FOR RIBS:

1 c
cornstarch
1/4 c
dark molasses
1/4 c
soy sauce

GLAZE:

1/2 c
light brown sugar, not packed
3/4 c
apple cider vinegar
1/2 c
water
1 c
pineapple syrup(reserved)
1 1/2 medium
red or yellow bell peppers, cut in 1 inch cubes
28 oz
can pineapple chunks, drained -syrup reserved

Directions Step-By-Step

1
Ribs:
You can precook the ribs the day before, but the deep-frying and glazing need to be done just before serving time.
-Heat water to boiling; add vinegar. Add rib pieces; cover until water begins to boil again; uncover and simmer for 15 minutes. Drain. Cool. Mix the Rub.
---
Rub:
Combine ingredients in a big bowl and blend well into a paste. Add ribs and rub around in the sauce, so each piece is well coated.
---
Fry rib pieces in deep hot oil (375^) until dark brown. Keep oil very hot while cooking ribs. Use a large pan and fry only a few minutes. Set aside until ready to glaze
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Glaze:
Combine ingredients, except peppers and pineapple, in large pan; heat to boiling. Add meat pieces to hot syrup, cover and simmer 30 minutes,until meat is glazed and tender. Add peppers and pineapple; serve with hot rice or as appetizers.

About this Recipe

Course/Dish: Fruit Sauces, Pork, Ribs
Hashtags: #deep, #fry