| INGREDIENTS 4 pounds pork spare ribs 1-1/2 teaspoons salt, divided 1/2 teaspoon pepper 1/3 cup chopped celery 1/3 cup chopped green pepper 2 tablespoons butter 1 can (20 ounces) pineapple tidbits 2 tablespoons cornstarch 1/3 cup white vinegar 2 tablespoons soy sauce 1 tablespoon Sugarlesse™ 1 garlic clove, minced 1/2 teaspoon ground ginger INSTRUCTIONS Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400°F for 30 minutes; drain. Reduce heat to 350°F; cover and bake 1 hour longer. In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes. Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates. Yield: 4 servings | 
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Main Dishes, Side Dishes, and Breads. Made Healthy for YouThankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that? Categories
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