Hawaiian Sweet-Sour Spareribs with pickled Daikon-Carrot Relish

Hawaiian sweet-sour spareribs with pickled daikon-carrot relish is a favorite of our friends from the islands, and everyone else, too! This recipe is from my friend, Wes.

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SWEET-SOUR SPARERIBS

Ribs:

½ - 1 lb spareribs

1/3 cup flour (can substitute gluten-free flour)

1/3 cup shoyu (soy sauce), OR gluten-free soy sauce or tamari *Check label*

1/3 cup vinegar

1-1/2 cup water

½ cup brown sugar

1 teaspoon salt

1 tablespoon oil

1 clove garlic, crushed

1 one-inch piece ginger, crushed

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Chop spareribs into small pieces. Mix flour and shoyu and soak spareribs in mixture for ½ hour. Heat oil in frying pan, then add garlic and ginger. Brown the ribs, then add vinegar, water, salt, and sugar. Allow to simmer for about 1 hour. Serve over pickled daikon and carrots.

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PICKLED DAIKON AND CARROTS

1 med. Daikon (white radish)

1 med. Carrot

1/2 tablespoon salt

1 teaspoon sugar

1/4 cup water

2 tablespoons rice vinegar

Peel and cut daikon and carrot into very thin slices. Add ½ tablespoon salt and 1 teaspoon sugar and mix well. Let stand for 30 min, then press out excess liquid.

Add ¼ cup water and 2 tablespoons rice vinegar and allow to stand for 30 minutes. Drain and press out excess liquid.

Place daikon-carrot mixture in serving dish and pour hot spareribs over vegetables.

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