Jo Anne Sugimoto Recipe

PINEAPPLE GLAZED RIBS

By Jo Anne Sugimoto sugarnspicetedibears


Recipe Rating:
Serves:
Serves 6

Jo Anne's Story

No matter which way the ribs are prepared here at home, they always come out finger-licking good!!!

Ingredients

4 lb
pork spareribs for bbq or country-style pork, rinsed
2 tsp
salt
1 Tbsp
vegetable oil
1 tsp
grated ginger
1 tsp
garlic, chopped
2 Tbsp
worcestershire sauce
1 can(s)
crushed pineapple
1 c
brown sugar
3 Tbsp
cornstarch
1/4 c
soy sauce
1/2 c
water
1/4 c
apple cider vinegar

Directions Step-By-Step

1
Arrange spareribs in a roasting pan, season with salt. Cover pan with foil, sealing tightly.
2
Bake in the oven for 350 degrees for 1 hour.
3
While the ribs are baking, heat vegetable oil in a 3 or 4 quart saucepan over medium heat, add ginger and garlic, worcestershire sauce, pineapple and brown sugar, stir till well mixed.
4
In a mixing bowl, add cornstarch, soy sauce, water, apple cider vinegar, stir well.
5
Pour into saucepan, stirring continuously until mixture comes to a boil and thickens.
6
Discard the liquid and drippings from the ribs, pour the sauce evenly over the ribs, cover with the foil and bake for another 1/2 hour at 375 degrees.
7
Remove the foil and continue to bake for another hour or until soft and tender.
8
Skim off the fat and oil, discard.
9
Cut ribs into serving pieces and place on a serving platter. Spoon the sauce over the ribs and serve hot.

About this Recipe

Course/Dish: Beef, Meat Appetizers, Pork, Ribs
Regional Style: Asian

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20 Comments

user
Patsy Fowler hellchell1
May 15, 2013
yum
user
Patsy Fowler hellchell1
May 15, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Jo Anne Sugimoto sugarnspicetedibears
Apr 3, 2011
I tried this recipe and say it's Family Tested & Approved!
user
Dee Stillwell LILLYDEE
Dec 27, 2010
Jo, U have made a believer, I loved the hoisin sce, katsu and the sake...I think it all made the sauce so yummy. & since I got screwed up and put the chili sce in the rib sce instead of the fried rice, it all turned out fantastic and with a lil' spice too, OMG they were yummolicious, finger lickin' goodness!! haha
user
Dec 27, 2010 - Dee Stillwell shared a photo of this recipe. View photo