Post by chief_cook2 on Jan 17, 2004 19:13:54 GMT -6
2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce
Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt and pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.
Meanwhile, cook chopped onion, celery and green pepper in margarine or pork fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained from pineapple chunks, and cook, stirring until transparent. Add vinegar and soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour pineapple and liquid over meat. Reduce heat to 350 degree, and cook about 45 minutes or until done, basting with liquid in pan. Serves 4 to 6.
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce
Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt and pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.
Meanwhile, cook chopped onion, celery and green pepper in margarine or pork fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained from pineapple chunks, and cook, stirring until transparent. Add vinegar and soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour pineapple and liquid over meat. Reduce heat to 350 degree, and cook about 45 minutes or until done, basting with liquid in pan. Serves 4 to 6.