Barbecued Ribs Oriental
Yield
6 servingsPrep
10 minCook
120 minReady
130 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork ribs
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| ¾ | cup |
water
boiling |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | can |
pineapple, canned with juice
crushed, undrained |
* |
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork ribs
|
|
| 7.5 | ml |
salt
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 177 | ml |
water
boiling |
|
| 5 | ml |
vegetable oil
|
|
| 1 | can |
pineapple, canned with juice
crushed, undrained |
* |
| 59 | ml |
brown sugar
firmly packed |
*
|
| 5 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
cold |
|
Directions
Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
Place ribs on a rack in a shallow baking pan; bake in preheated 375 degree F. oven until almost tender, 1½ to 2 hours. Drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan.
Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425 degrees F.; bake until nicely glazed, about 30 minutes.
