HAWAIIAN SPARERIBS
2 pounds spareribs, cut into 1 rib sections
1/4 cup flour
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
1 (9 ounce) can pineapple chunks or tidbits
2 tablespoons brown sugar
2 tablespoons Heinz Vinegar
1/4 cup Heinz Tomato Ketchup
1 small onion, quartered
1 medium green pepper, cut into 1-inch squares
Shake spareribs in paper bag with flour, salt and pepper. Brown in shortening in skillet.
Drain pineapple; retain juice; add water to make 1 1/4 cups. Combine with sugar, vinegar, ketchup and onion; pour over spareribs. Cover; simmer 1 hour 15 minutes, basting occasionally, or until meat is tender.
Add green pepper and pineapple; simmer 5 minutes or until green pepper is tender. Remove excess fat.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: 57 Prize-Winning Recipes from H.J. Heinz Co. $25,000 Cook with Ketchup Contest, 1957
2 pounds spareribs, cut into 1 rib sections
1/4 cup flour
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
1 (9 ounce) can pineapple chunks or tidbits
2 tablespoons brown sugar
2 tablespoons Heinz Vinegar
1/4 cup Heinz Tomato Ketchup
1 small onion, quartered
1 medium green pepper, cut into 1-inch squares
Shake spareribs in paper bag with flour, salt and pepper. Brown in shortening in skillet.
Drain pineapple; retain juice; add water to make 1 1/4 cups. Combine with sugar, vinegar, ketchup and onion; pour over spareribs. Cover; simmer 1 hour 15 minutes, basting occasionally, or until meat is tender.
Add green pepper and pineapple; simmer 5 minutes or until green pepper is tender. Remove excess fat.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: 57 Prize-Winning Recipes from H.J. Heinz Co. $25,000 Cook with Ketchup Contest, 1957
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