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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I use spareribs, but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat. Ingredients:
2 cups pineapple juice |
1/2 cup ketchup |
2 tablespoons each soy sauce and honey |
1 slab of spareribs, about 2 pounds |
Directions:
1. 1. For the marinade, combine pineapple juice, ketchup, soy sauce, and honey in a saucepan. Simmer 7 to 8 minutes to thicken. Cool. Cut the rack of ribs in half crosswise, if necessary. Cover with the cooled marinade and refrigerate for 8 hours or overnight.
2. 2. Bake the ribs in a 350°F oven for 45 minutes, basting occasionally. When cooked through, finish them off on the grill, 3 inches from the heat source over medium heat. Grill 4 to 5 minutes per side, basting with the remaining marinade. Serve immediately.
3. Per serving: 380 calories, 7g carbohydrates, 26g protein, 27g fat, 107mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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