Huli Huli Sweet and Sour Spare Ribs

Ingredients

• 2 LB Pork spare ribs, separated into individual ribs
• 2 Tablespoons Smoked paprika
• 1 Tablespoon Granulated onion
• 1 Tablespoon Granulated garlic
• 2 teaspoons Black pepper, ground
• 1 1/2 teaspoons Kosher salt
• 2 Tablespoons Soy sauce
• 1 Egg, lightly beaten
• 1/2 cup Cornstarch
• 2 1/2 cups Vegetable oil
• 1 Tablespoon Garlic, finely chopped
• 2 Tablespoons Ginger, peeled and finely chopped
• 1/4 cup Green onions, diagonally sliced into slivers
• 1/4 cup Onion, small diced
• 1/2 cup Canned pineapple chunks, small diced
• 1/2 cup Red bell pepper, finely chopped
• 1/2 cup Yellow bell pepper, finely chopped
• Huli Huli Sauce (See below)
• 1/4 cup Green onions, diagonally sliced
• 8 sprigs Fresh cilantro

• Huli Huli Sauce

• 6 oz Canned pineapple chunks, save juice see below
• 1/2 cup Canned pineapple juice
• 1/4 cup White vinegar
• 1/4 cup Granulated sugar
• 1/4 cup Ketchup
• 2 Tablespoons Soy sauce
• 1 1/2Tablespoon Cornstarch

Instructions

1. 1. Place the spare ribs onto a flat baking pan; evenly season the ribs with the spices. Cover the pan with saran wrap and place in the refrigerator to rest for 15 minutes. 2. In a mixing bowl combine the soy sauce and egg, stirring with a whisk. Add the cornstarch and mix until the mixture is smooth. 3. Toss the spare ribs to evenly coat on all sides with the mixture. 4. Heat 2 ¼ cups of the vegetable oil in a large skillet using medium high heat, when the oil begins to shimmer place the spare ribs in batches into the skillet. Cook until the ribs are browned on all sides and are crispy. Cook the spare ribs for approximately 2-3 minutes on each side, reserve in a single layer in a warm area. Cooking any additional ribs using the same technique. 5. In a separate skillet heat 3 Tablespoons of vegetable oil using medium heat; when the oil begins to shimmer add the garlic, ginger and green onions sauté until the vegetables have become fragrant, but are not browned. 6. Add the onion, red bell and yellow bell pepper to the skillet sauté until tender. To the skillet add the pineapple chunks and the Huli Huli Sauce. Bring to a simmer and cook for 2-3 minutes. 7. Add the spare ribs back into the skillet and coat in the sauce. Serve the spare ribs onto large serving platters and garnish with the green onion slivers and sprigs of cilantro.
2. Huli Huli Sauce Method: 1. Combine all ingredients in a mixing bowl stirring with a whisk.