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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I've had this recipe for quite a while and can't remember if it came from a magazine or on the internet. I do know these ribs are delicious! I usually have to double the recipe for my family because my DH could eat his weight in these ribs. Have plenty of napkins on hand...they're messy. Enjoy! Ingredients:
4 lbs spareribs, cut in serving size pieces |
3/4 cup water |
1 cup brown sugar |
1 (8 ounce) can crushed pineapple (do not drain) |
3 tablespoons cornstarch |
1/2 cup chopped onion |
1 cup vinegar |
3 tablespoons soy sauce |
3/4 cup chili sauce |
1 tablespoon yellow mustard |
Directions:
1. Preheat the oven to 350 degrees.
2. Arrange ribs, meaty side down, in a foil lined pan.
3. Cover and bake at 350 degrees for 45 minutes.
4. In a saucepan, combine sugar and cornstarch.
5. Stir in vinegar, chili sauce, water, undrained pineapple, onion, soy sauce, and mustard.
6. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more.
7. Remove the pan from the oven and drain the fat from the ribs.
8. Turn the ribs meaty side up.
9. Spoon 2 c sauce over the ribs.
10. Reserve the remaining sauce in the pan.
11. Cover the ribs and bake 45 minutes longer or until tender.
12. Remove the ribs to a platter.
13. Heat the sauce in the pan and serve with the ribs.
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