Sparerib Stufau Version 1

STUFAU {pronounced: Stoo-fau}, as we call it back on the islands or “FUSTAU”, which is the way my husband says it, LOL!  Any which way you call it, it’s a medley of flavors combining vinegar, soy sauce, and bay leaves, that makes for a great meal!  There are so many different ways to cook up this popular local dish but my version is SO EASY, you literally throw all of the ingredients into one large pot and allow it to cook slowly.  Get ready for an aroma you can’t resist.  Make sure to have plenty of steamed white rice and fina’denne to serve on the side.


Serving suggestion…..


3 lbs. Pork spareribs, cut into individual riblets
1 small Onion, chopped
1 Tbsp. fresh Garlic, finely minced
3/4 cup Apple cider vinegar (White vinegar can be substituted)
1/2 cup Kikkoman brand Soy sauce
1/4 cup Pineapple juice
1/2 tsp. Salt
1/2 tsp. Accent
1 1/4 tsp. Black pepper
2 Bay leaves
1 Tbsp. Brown sugar

Into a large pot, add the sectioned riblets, chopped onion, finely minced garlic, vinegar, soy sauce, bay leaves, salt, black pepper, and accent.










Add the pineapple juice.  The addition of the pineapple juice will not sweeten the dish at all.  Using it will help with the acidity of the vinegar.  But what the heck, just add it!  LOL 😉










Allow this to cook on HIGH heat, until a full boil is achieved.  Reduce the heat to LOW.  Make sure to skim off any fat that floats throughout the cooking time.  Cover the pot and simmer for about 1 hour OR until the meat is “fall off the bone” tender.










After the ribs have cooked and are just about falling off the bone, remove them from the pot and place them into a serving bowl.  Cover this and set aside.  Remove the bay leaves from the meat juices and discard.  Add the brown sugar and stir to dissolve.  On medium high heat, cook the meat juices until it has reduced and thickened slightly.  Taste and adjust seasonings, if needed.










Pour the reduced mixture over the ribs in the serving bowl.  Serve this up with steamed white rice and fina’denne.  NOTE:  Chicken parts can also be substituted for the ribs. I DO NOT recommend using breast meat, it will turn out too dry.


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