Patricia Jutting Recipe

Spicy Pineapple Pork Ribs

By Patricia Jutting pdj1961


Rating:
Serves:
6-8
Prep Time:
Cook Time:
Method:
Bake
Comments:

When I was about 8 years old my mom got this recipe from a neighbor lady. Every year for Christmas Eve my mom would make these; this is my favorite memory of Christmas. To this day I still make these not only at Christmas but throughout the year. They are now enjoyed by my family and my two grandaughters. Still worth licking your fingers for.

Blue Ribbon Recipe

Notes from the Test Kitchen:
The sauce in this recipe has a real bite... and we loved it!!

NOTE: 2 1/2 hrs was not quite enough cooking time for our ribs, so we continued to cook on low for another 4 hours. Keep an eye on your ribs, as cooking time really can vary this much depending on the meat.

Ingredients

4 c
ketchup
1
canned chipolte pepper in adobe sauce
15 oz
crushed pineapple with juice
2 Tbsp
mustard
4 Tbsp
brown sugar
8 dash(es)
tabasco sauce
2 c
water
2 Tbsp
worcestershire sauce
2 Tbsp
liquid smoke
2 large
onions chopped
3-4 lb
pork ribs
2 Tbsp
oil

Directions Step-By-Step

1
Combine first 9 ingredients in blender and blend until smooth set aside.
2
Chop onions and set aside.
3
Heat oil in skillet and brown ribs until browned on all sides may salt and pepper if desired. When brown place in large roaster and cover with onions. Pour sauce over the top, cook covered at 350 degrees for 2 1/2 hours turning every 30 minutes. Uncover and cook uncovered for the last 30 minutes turning at 15 minutes.

About this Recipe

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American

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57 Comments

user
Nov 4, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
user
Louann Kuzma dewlou
Oct 20, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Louann Kuzma dewlou
Oct 20, 2012
They are delicious and this is our second time having them. This time we grilled to brown. Thanks
user
Patricia Jutting pdj1961
Sep 27, 2012
am glad everyone is enjoying this recipe as much as I have over the years...thanks for all the input...
user
Nancy Kissell luveatin
Sep 24, 2012
I've had this recipe twice now and we really love it. Just the right amount of spice. This is a keeper.