PINEAPPLE GLAZED RIBS
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|4 lb||pork spareribs for bbq or country-style pork, rinsed|
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|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|
|1/4 c||soy sauce|
|1/4 c||apple cider vinegar|
Arrange spareribs in a roasting pan, season with salt. Cover pan with foil, sealing tightly.
Bake in the oven for 350 degrees for 1 hour.
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.
In a mixing bowl, add cornstarch, soy sauce, water, apple cider vinegar, stir well.
Pour into saucepan, stirring continuously until mixture comes to a boil and thickens.
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.
Remove the foil and continue to bake for another hour or until soft and tender.
Skim off the fat and oil, discard.
Cut ribs into serving pieces and place on a serving platter. Spoon the sauce over the ribs and serve hot.