Deep Fried Pineapple Spareribs

Pat Duran


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)


★★★★★ 2 votes

4 -6 servings
45 Min
35 Min


  • RIBS:

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

  • 1 c
  • 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
  • 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

How to Make Deep Fried Pineapple Spareribs


  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.
    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
    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.

Printable Recipe Card

About Deep Fried Pineapple Spareribs

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

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