Dr. Pepper Pineapple Spare Ribs
Cheryl Croce Culver
You gotta try these ribs
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- pork spare ribs
- 1 large
- green bell pepper, diced
- 1 large
- yellow onion diced
- 20 ounce can pineapple chunks
- 12 ounce can dr pepper soda
- 6 ounce can tomato paste
- 1 c
- medium pace picante sauce
- 3/4 c
- brown sugar
- cloves garlic diced
- 2 tsp
- ground pepper
1How to Cook them:
Preheat oven to 325 degrees F.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
2In a large bowl stir together the remaining ingredients including the reserved pineapple juice' pour over ribs. Cover and; seal with a piece of foil
Bake ribs at 275 for 2 hours… open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
3Meanwhile, combine Rib BBQ Sauce ingredients together.
Remove ribs and drain and reserve pineapple and juices. Brush ribs generously with Rib BBQ sauce.
Grill 5-10 minutes or until lightly charred.
You can spoon the pineapple and some of the juice over ribs before serving if you like or just use the BBQ Sauce
Serves 6 Enjoy Good Food