Polynesian spare ribs

By vlacer

Ingredients

• Ingredients:
• Utensil: 9-quart Brasier Pan
• Yield: Serves 10
• 5 pounds pork spareribs (can use beef spareribs) 2270 g
• 1 1/2 cup packed brown sugar 350mL
• 5 tablespoons cornstarch 75 mL
• 1 1/2 teaspoon celery salt 7.5 mL
• 1 1/2 teaspoon ground ginger 7.5 mL
• 2 cups crushed pineapple, with juice 480 mL
• 3/4 cup water 180 mL
• 3/4 cup chopped onion, cone #3 180 mL
• 6 tablespoons cider vinegar 90 mL
• 6 tablespoons soy sauce 90 mL
• 3 tablespoon Worcestershire sauce 45 mL
• 4 1/2 teaspoons grated orange peel 22.5 mL
• 1/2 teaspoon hot pepper sauce 2.5 mL

Preparation

Step 1

Preheat Saladmaster brasier pan on medium, approximately 4 minutes, or when several drops of water sprinkled on the pan skitter and dissipate.
Cut ribs into serving size pieces.
Place ribs in pan to sear. When meat releases, turn and sear other side. You may need to do all of the meat in two phases because all of the meat may not fit into pan; in which case, place first series of meat onto a plate while searing remaining meat.
Meanwhile, in a 3 quart saucepan, combine the brown sugar, cornstarch, celery salt, ginger, pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Stir mixture over medium heat and bring to a boil. Cook for approximately 2 minutes or until thickened.
When ribs are seared on both sides, place all meat into braiser pan and pour ingredients from sauce pan over ribs. Cover pan, turn heat down to simmer and cook for approximately 4 hours.
During the 4 hours turn meat approximately 3 times to assure all of the meat is covered with sauce.
When meat is easily picked off the bone, it is ready to serve.
Nutrition information per serving:
787 calories, 53.2g fat, 17g saturated fat, 181.4mg cholesterol, 847.1mg sodium, 40.4g carbohydrate, .8g dietary fiber, sugar 33.1g, 36g protein

Tips:
Pork spareribs can be substituted for beef ribs.
Serve with rice pilaf or couscous, and a vegetable for a wonderful and easy meal.
The ingredients can be combined several days prior to serving. Put dry ingredients in a covered container and all of the wet ingredients into another covered container. Store wet ingredients in refrigerator. Combine in saucepan when ready for cooking.
If you have leftovers, take a fork and scrape of the bone. Use for sandwiches, as a pizza topping, or mix with brown rice as a new main dish.