Hawaian Adobo Ribs with Fried Rice

Adobo is the Filipino national dish and can be found in almost every province in the country. Every province has it's own recipe version, some cooked with coconut milk, others with paprika. In Hawaii, where there is a large concentration of Filipinos, have their own version cooked with pineapple juice instead of just water and here it is:
    1 kilo pork spare ribs (chopped 3 to 4 inches length)
    1/2 cup apple cider vinegar
    1/2 cup soy sauce
    3 cloves of garlic
    12 ounces pineapple juice (sweetened)
    2 bay leaves
    1 slice of ginger
    3 slices bacon

Brown the spare ribs in a deep pan with 2 tablespoons of vegetable oil. After 3 minutes add the diced bacon, chopped garlic and after 3 minutes put the rest of the ingredients and bring to a boil for another 10 minutes. Simmer in low heat for 30 minutes.

Strain the liquid and toast the ribs in the pan by setting the heat to high. Pour in some liquid (about 3/4 cup) every 3 minutes or until the juice reduces. This process is called toasting the meat so that all the meat shavings that sticks on the pan will blend and thicken with the sauce. Set aside to cool and serve!

Here's the recipe for the fried rice:
   2 cups of cooked rice
   1 stick of Chinese sausage (6 inches in length)  chopped
   1 medium sized Spanish onion sliced thinly
   3 cloves finely chopped garlic
   4 tblspns of soy sauce
   1 egg beaten
   1/2 tspn sesame oil
   1/2 cup of sliced lettuce or Chinese cabbage


Saute the sausages for 1 minute then add the onions, sesame oil, garlic, sliced lettuce or Chinese cabbage and egg. Once the egg is cooked, add the rice and while stirring, add the soy sauce until it all blends with the rice. Set aside and sprinkle some chopped onion stalks before serving.