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DINNER TONIGHT
Island-inspired spareribs and pie
Hawaiian Spareribs
1/4 cup vinegar
1/2 cup ketchup
1 Tbsp. soy sauce
1 (8 oz.) can crushed pineapple, undrained
3 Tbsp. brown sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 Tbsp. fresh ginger, grated (optional)
3 lbs. pork spareribs, cut into serving size pieces
Preheat oven to 325.
In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
Bake in a preheated oven until done, about 1 1/2 to 2 hours. (Or place in slow cooker on LOW for 7-8 hours.) Makes 6 servings.
Hawaiian Millionaire Pie
1 (9 inch) pie crust, baked
1 (15 oz.) can crushed pineapple, drained
1/4 cup lemon juice
1 (12 oz.) container frozen whipped topping, thawed
1/2 cup maraschino cherries, chopped
1 (14 oz.) can sweetened condensed milk
1 cup chopped walnuts
In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.
Make it quick, make it easy, but make it good. — Pam Griffin
