- 6
Ingredients
- 4 Pound Pork Spareribs or Pork Rib Tips cut into 2 inch pieces
- 2 ⁄3 Cup apple cider vinegar
- 1 1⁄2 Cup water
- 2 Teaspoon Salt
- 1 Cup dark brown sugar
- 1 ⁄4 Cup shoyu
- 6 Clove garlic, minced
- 1 piece(s) 2" piece of fresh ginger, peeled and finely minced
- 1 ⁄4 Cup Chinese fermented black beans, rough chopped
- 20 Ounce can pineapple chunks
- 1 Cup daikon, peeled, cut long ways into quarters, then sliced 1/8 inch thick.
- flour for dredging spareribs
- oil for frying
- 3 Tablespoon cornstarch
- 2 1⁄2 Tablespoon water
Preparation
Step 1
Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
Add pineapple chunks with juice into pan and sliced daikon and cook until the daikon in tender.
Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the cornstarch.
Notes:
This dish is best when cooked a day in advance.