3 lbs lean spareribs
2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar
Cut ribs between every third rib almost all the way through but not quite. Sprinkle the salt and pepper over the ribs. Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven and carefully pour off excess fat.
Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.
After pouring the fat off the ribs, pour the sauce over them and return to the oven. Continue baking for 45 minutes, basting frequently to glaze the ribs.
Yield: 4 servings
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar
Cut ribs between every third rib almost all the way through but not quite. Sprinkle the salt and pepper over the ribs. Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven and carefully pour off excess fat.
Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.
After pouring the fat off the ribs, pour the sauce over them and return to the oven. Continue baking for 45 minutes, basting frequently to glaze the ribs.
Yield: 4 servings
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