Kosher chinese ribs

Yield: 4 Servings

Measure Ingredient
\N \N -ROXIE CHANDLER XDNH13A
2 tablespoons Oil
3 pounds Beef spareribs; separated
1 \N Med Onion; diced
1 \N Green pepper ; diced
1 cup Garlic ; minced
1 cup Pineapple juice
¾ cup Cider vinegar
¾ cup Water
2 tablespoons Ketchup
1 tablespoon Soy sauce
2 tablespoons Water
½ cup Brown sugar

Judy, as you requested, from the Spice & Spirit Jewish CB, one of my husband's favorites. Use: 10-inch skillet Yields: 4 servings or one husband Heat oil in 10-inch skillet and brown ribs over medium flame. When done remove ribs from skillet and set aside. In oil remaining in skillet, saute onion, green pepper and garlic. Add pineapple juice, vinegar, water, ketchup, and soy sauce, stirring until smooth. Combine cornstarch and water and add to sauce with brown sugar. Bring to a boil, stirring constantly. Reduce heat and add ribs. Simmer, uncovered, 1 hour or until tender, stirring occasionally. Serve hot. I usually end up making 4 batches at once and freezing the leftovers. They microwave nicely for later on. Enjoy.

ROXIE CHANDLER (XDNH13A)

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