Spare Ribs with Ketchup and Pineapple
Spare Ribs braised in ketchup are an easy weeknight dinner the whole family will love. The fork-tender pork ribs and sweet and tangy sauce make a delicious main dish with steamed rice or mashed potatoes.
Servings: 4 Servings
Calories: 642kcal
Ingredients
- 2 pounds 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 cup pineapple juice (from the canned pineapples)
- ¼ cup soy sauce
- ½ cup banana ketchup
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup water
US Customary - Metric
Instructions
- Season spare ribs with salt and pepper to taste.
- Extract juice from grated ginger and discard the pressed ginger.
- In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
- Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
- 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.
- 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.
- Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.
Video
Notes
- Do not marinate too long, as the acids in the pineapple might denature the meat proteins and affect the texture.
- As the packing liquid will be added to the marinade, choose pineapple chunks packed in juice, not heavy syrup.
Nutrition
Calories: 642kcal | Carbohydrates: 41g | Protein: 28g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 1218mg | Potassium: 802mg | Fiber: 3g | Sugar: 34g | Vitamin A: 225IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 3mg