Tropic Sun Spareribs

These spareribs bring the island vibes without a plane ticket.

Four pounds of pork ribs get rubbed down with pressed garlic, then bake covered on a bed of onions until tender. The real magic starts when the foil comes off and a tropical sauce made from crushed pineapple with its juice, chili sauce, brown sugar, ground ginger, and dry mustard gets spooned over the top.

Another hour uncovered and that sauce caramelizes into a sticky, sweet-and-tangy glaze that clings to every rib.

The meat practically slides off the bone, and the pan drippings are worth fighting over.

Pro Tips

• Use the pineapple juice from the can as part of the sauce. It adds natural sweetness and helps the glaze thin out enough to coat the ribs evenly.
• Bake covered first to steam the ribs tender, then uncovered to let the glaze caramelize and the edges get sticky.
• Line the baking pan with foil for easy cleanup. That caramelized sugar will cement itself to an unlined pan.
• These reheat beautifully the next day. The flavors actually deepen overnight in the fridge.