 
| Serves 4 |
| Pork (spareribs) |
800g |
| Salt, pepper |
Small amount |
|
|
| Marinade |
Onion (grated) |
1/2 |
|
Garlic (grated) |
1 clove |
|
Ketchup |
2/3 cup |
|
Worcestershire sauce |
2 tablespoons |
|
Syrup in the pineapple can |
1 tablespoon |
|
Salt |
1/2 teaspoon |
|
Pepper |
Small amount |
|
Tabasco |
Small amount |
|
Thyme |
Small amount |
|
Oregano |
Small amount |
|
|
| Others |
Pineapple (canned) |
6 round slices |
|
Butter |
1 tablespoon |
|
Vegetable oil |
|
|
Romaine or Boston lettuce |
|
|
１Boil the spareribs for 1 minute, rinse and dry the surface.
２Sprinkle (1) with salt and pepper, and rub them in with your hands.
３Prepare the marinade.
４Soak the spareribs in the marinade for 2 to 3 hours.
５Cut each pineapple slice in half. |
 |
 |
１.Coat the baking pan with oil and place the spareribs over it flatly.
２Broil (1) in an oven at 170ｰC until the surface turns golden. Baste the spareribs from time to time.
３Melt the butter in a frying pan and fry the pineapple until the surface
turns slightly golden. |
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