• 3 lbs. spareribs, Chinese cut
  • 4 cloves garlic, minced
  • ½ cup rice vinegar
  • ½ cup brown sugar, golden light
  • ½ cup soy sauce, prefer aloha soy sauce because Japanese soy sauce tends to be too intense in flavor
  • Salt and pepper to taste
  • 2 T cornstarch
  • 1 can pineapple chunks, reserve about 6 oz of juice after drained

Passo a passo

  1. Bring soy sauce, brown sugar, vinegar and garlic to a boil (not the meat).
  2. Then add the meat and simmer for 45 minutes - 1 hour, stirring occasionally.
  3. In the last 15 minutes, mix cornstarch and pineapple juice into a paste and add to the pot.
  4. Add pineapple chunks for garnish and flavor.