salt and pepper to taste
1 thumb-size fresh ginger, peeled and grated
1 can (20 ounces) pineapple chunks, drained and juice reserved
1 cup pineapple juice (from the canned pineapples)
1/4 cup soy sauce
1/2 cup banana ketchup
1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup water
Season spare ribs with salt and pepper to taste. Extract juice from grated ginger and discard the pressed ginger. In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice. Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened. Add spareribs and cook, turning as needed, until lightly browned. Add reserved marinade and water and bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat is fork-tender and the sauce is reduced. Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.