KTA had a sale on spareribs recently. We haven’t eaten that in a while so I bought a tray for our family. I recalled that I have a cookbook that has a recipe contributed by our good friend Aileen Fuke in it for her Easy Sweet and Sour Spareribs that I have enjoyed at the Fuke home before.

As I opened the book to the recipe and saw Sid and Ai’s picture on the recipe page, it made my heart happy. Even though I cannot see my pals Sid and Ai in person, I feel comforted by knowing that I am making a recipe that comes from their heart and home.

True to the recipe title — it was pretty easy. I made less than the 5 pounds of spareribs that the recipe called for so I adjusted the seasonings by about a half of what the recipe called for. So — it addition to two pounds of spareribs, I combined and simmered about 3/4 cup of water, 1/8 cup of shoyu, 1/4 cup of cider vinegar, a teaspoon of oyster sauce, 3/4 cup of sugar, a piece of ginger, 2 cloves of garlic and some salt and pepper for about an hour. At the end, I just added a cornstarch slurry to thicken the gravy. Aileen suggests serving the spareribs on a bed of thinly sliced salted daikon and carrots — both of which I had in my fridge so I did that too!

The family loved it. Living Hilo Style.