Sweet n’ Sour spare ribs has always been a favorite dish on mine since I was little. The process is simple but the flavor is great. The hardest part for me about this dish is finding the spare ribs, they’re not simple so when they do go on sale, I make sure to buy a lot and freeze it. It’s cheapest from the butcher, just ask him to cut it up into cubes like for a stew. Normally this dish is made in a pot and with chunks of pineapple, but to accommodate my family and my time, I created a slow cooker version and changed the pineapple chunks into minced pineapple. You still get the acidity of the pineapple but without the huge chunks. So if you want to add the chunks in, please do.
2-3 lbs pork spareribs, cut in ½-1 inch cubes
1 ½ T minced garlic
½ C Apple Cider Vinegar
½ C Low Sodium Shoyu
½ C Minced Pineapple with juice
¼ C Splenda Granulated Sugar
½ tsp Kosher Salt
½ tsp garlic powder
½ tsp ground black pepper
3 T Corn starch
In a large bowl, toss together your sparerib pieces and cornstarch until evenly coated sprinkle salt, black pepper, and garlic powder and mix until evenly spread. Let sit for a few minutes as you get the rest of the ingredients together.
Mix together wet ingredients; shoyu, minced pineapple with juice, vinegar, garlic. Add the sugar and mix until dissolved.
Pour your spareribs into your cooker. In a small cooker, it should fill to the top, I have a small cooker, but if you have a bigger one it’s fine. Pour your sauce over the meat. Cover and let cook on low for 4-5 hours. Before serving, give a few good stirs to mix everything up. The sauce should be slightly thick, if it’s not, just add a cornstarch/water mixture and mix it into the ribs, set cooker on high for about 15 minutes to help thicken.
Serve hot over brown rice with a side of steamed vegetables to make a well rounded meal.