Tropic Sun Spareribs
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pork ribs
|
|
| 3 | large |
garlic cloves
pressed |
*
|
| 20 | ounces |
pineapple, canned with juice
canned, undrained |
|
| 1 | large |
onions
|
|
| 12 | ounces |
chili sauce
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pork ribs
|
|
| 3 | large |
garlic cloves
pressed |
*
|
| 578 | ml/g |
pineapple, canned with juice
canned, undrained |
|
| 1 | large |
onions
|
|
| 346.8 | ml/g |
chili sauce
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
dry mustard
|
|
Directions
Rub ribs with garlic.
Sprinkle with salt and pepper. Arrange onion in large baking pan.
Place ribs on top. Add ¼ cup water to pan.
Cover with foil.
Bake in 350℉ (180℃). oven ½ hour. Combine remaining ingredients.
Spoon over ribs. Bake, uncovered, one hour longer.
