Ingredients Jump to Instructions ↓

  1. 4 pound(s) pork spareribs , cut into 2-rib portions

  2. 1 large pineapple

  3. 2 tablespoon(s) sugar

  4. (2.7-ounce)

  5. crystallized ginger , coarsely chopped (1/2 cup)

  6. 1 bottle(s)

  7. (13-ounce)

  8. medium-flavor salsa-style catsup

  9. Parsley sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. In 8-quart saucepot or Dutch oven over high heat, heat spareribs and enough water to cover to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter. If not serving right away, cover and refrigerate.

  2. Preheat broiler if manufacturer directs. Cut off rind from pineapple. Slice pineapple crosswise into 1/2-inch-thick slices. Arrange pineapple slices on rack in broiling pan; sprinkle with 1 tablespoon sugar. Place pan in broiler at closest position to source of heat; broil pineapple slices 5 minutes. Turn pineapple slices; sprinkle with remaining 1 tablespoon sugar and broil 5 minutes longer or until pineapple slices are browned. Remove pineapple to platter; keep warm.

  3. Arrange cooked spareribs on same rack in broiling pan. Place pan in broiler with spareribs about 5 to 7 inches from source of heat (or with oven control set at 450 degrees F); broil ribs 10 minutes, turning them once.

  4. Meanwhile, reserve 1 tablespoon crystallized ginger for garnish. In small bowl, mix salsa-style catsup, remaining crystallized ginger, and 1/4 cup water.

  5. Brush spareribs generously with salsa-style catsup mixture; broil 10 minutes longer or until heated through, turning ribs occasionally and brushing with remaining salsa-style catsup mixture.

  6. Sprinkle reserved chopped ginger on spareribs before serving. Arrange spareribs on platter with pineapple. Garnish with parsley sprigs.

  7. Each serving: About 845 calories, 52 g fat, 206 mg cholesterol, 655 mg sodium.


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