Ingredients
¼ cup SIDS RASPBERRY VINEGAR
½ cup Tuimato Sauce
1 tbsp soy sauce
250 g can crushed pineapple, undrained
3 tbsp brown sugar
2 tbsp cornflour
½ tsp SIDS CRAZY SALT
½ tbsp fresh ginger, grated
1½ kg pork spareribs, serving size pieces
Directions
Preheat oven to 165oC.
In a saucepan over medium heat, stir together SIDS RASPBERRY VINEGAR, Tuimato Sauce, soy sauce and pineapple. Stir in brown sugar, cornflour, SIDS CRAZY 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 oven until done, about 1½-2 hours.