By Misty I.
August 14, 2019
Boy, I wish I could say this was my Grandma Ramos’ spareribs recipe. It’s not. I don’t have her recipe and I’ve beaten myself up trying to recreate the taste of hers. My family has grown to love this version though, I hope you try it soon.
Hilo Style Sweet and Sour Spareribs
5 lbs. pork spareribs and/or boneless pork shoulder (I use both, bones are flavor!)
1 ½ C. sugar (or up to 2 cups), divided
1 ½ C. apple cider vinegar, divided
1 ½ C. shoyu, divided
1 ½ C. water
2 tsp. salt
2 tsp. garlic salt
2 tsp. pepper
1 finger ginger, smashed
5-6 cloves garlic, smashed
3-4 large carrots, peeled and coined
1 (8 inch) piece of daikon radish, peeled and coined
- Brown the pork in a large pot (you can use flour if you want to brown it, but I’m too lazy.)
- Add 1 cup each of sugar, vinegar, shoyu and all the remaining sauce ingredients to pot and bring to a simmer over medium-low heat for 1-1.5 hours until pork is tender.
- Remove pork from pan and set aside.
- Add remaining ½ cup of each of remaining sugar, vinegar, shoyu and all of the coined carrots and daikon to the sauce. Simmer for 15-20 minutes until tender.
- Add spareribs back to pan and taste to adjust seasoning if needed.
That’s it, only easy!