This recipe is from my Aunty E.J. Kam, a good friend of my mom, whom both worked in the Hawaii airline industry their entire career. This is a totally “Hawaii local style” take on the classic Chinese Sweet ‘n Sour Spare Ribs, where in this presentation, being prepared in a pressure cooker. The virtues being, instead of taking over an hour or more for the spare ribs to tenderize and infuse all flavors, are done within 30 minutes from start to finish, so tender and packed with flavor and nutrients. This recipe is tried and true by Your Truly (Pomai) and 100% onolicious!
Aunty E.J.’s Sweet ‘n Sour Spare Ribs
– Adapted for the pressure cooker
• 5 lb. tray of Pork Spare Ribs
• Ginger, peeled and sliced thinly
• Daikon, bite size pieces
• Carrots, bite size pieces
• 1 fifteen oz. can of chunk pineapple, including the juice. In this case
• Shoyu, 1 cup
• vinegar (preferably Apple Cider), 1 cup
• Cane sugar, 1 cup
Brown spare ribs in the pressure cooker pot, then add shoyu, sugar, vinegar, ginger, pineapple and the pineapple juice.
Cover and pressure cook for 5 minutes total pressure time (when the valve is up). Turn of fire then let it rest naturally to release pressure, which will take an additional 10 minutes.
Stir cooked spare ribs with sauce, then add the drained chunks of pineapple, daikon and carrots and bring back to pressure for another 5 minutes.
Let rest naturally, stir again, then let it rest for a while to let all the flavors combine.
Serve the finished Sweet & Sour Spare Ribs over hot rice and enjoy!