|Margarita's International Recipes|
This recipe for pineapple spareribs is simple and surprisingly tasty. It's not the best thing I've ever cooked, but it's a nice change of pace and my guests liked it. I served it with coconut rice and I think the two went well together. I made 1 1/2 the ammount of the original recipe, as I didn't think 2 lbs. of ribs would be enough for four people - I was right. The original recipe called for corn flour, as I didn't have any I used regular flour instead. It was hard to mix it with the molasses, however. If you have corn flour I'd recommend you use it.
3 lb. spareribs 8 cups water 3 cups cider vinegar 5 tbsp. corn flour 3 tbsp. dark molasses 1/2 cup oil 3 small cans pineapple cubes 3/4 cup sugar 3 green bell peppers, cored and diced
Cut the ribs into individual ribs. Bring 7 cups of water to boil. Add 3/4 cups vinegar and stir. Add the ribs, bring back to a boil and simmer for 15 minutes. Drain.
In a large bowl mix the flour with the molasses. Coat the ribs.
Heat the oil in a large frying pan and brown the ribs. Set aside.
Drain the juice from the pineapple cubes, reserving both.
In a large pont, mix the reserved pinapple juice with 1 cup of water and 2 1/2 cups cider vinegar. Bring to a boil. Add spareribs. Cover and simmer for 30 minutes, turning ribs often. Add the pineapple cubes and green pepper. Simmer for 5 more minutes and serve. Cut ribs into individual chops. Bring 2-1/2 pints of water to the boil and stir in 1/4 pint vinegar. Add ribs, return to boil and simmer gently for 15 minutes. Drain. Sift corn flour and stir in molasses. Coat ribs and brown in oil. In a deep pan, stir together 1/2 pint pineapple juice and remaining water and vinegar. Bring to the boil and add spareribs. Cover closely and simmer gently for 30 minutes, turning the ribs often. Add pineapple cubes and green pepper. Simmer for 5-6 minutes more. Serve very hot.
Adapted from a recipe at the Traditional Bermuda Recipes website.