|4||Pound||Pork Spareribs or Pork Rib Tips cut into 2 inch pieces|
|2⁄3||Cup||apple cider vinegar|
|1||Cup||dark brown sugar|
|1||piece(s)||2" piece of fresh ginger, peeled and finely minced|
|1⁄4||Cup||Chinese fermented black beans, rough chopped|
|20||Ounce||can pineapple chunks|
|1||Cup||daikon, peeled, cut long ways into quarters, then sliced 1/8 inch thick.|
|each||flour for dredging spareribs|
|each||oil for frying|
- Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
- Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
- When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
- Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
- Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the cornstarch.
This dish is best when cooked a day in advance.