Tropical Spareribs
Yield
4 servingsPrep
10 minCook
90 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 1/2-4 | lbs |
pork ribs
|
*
|
| 3 | cloves |
garlic
large |
|
| 1 | each |
onions
large, sliced |
|
| 20 | ounces |
pineapple, canned with juice
crushed, undrained |
|
| ½ | teaspoon |
dry mustard
|
|
| 12 | ounces |
chili sauce
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork ribs
|
*
|
||
| 3 | cloves |
garlic
large |
|
| 1 | each |
onions
large, sliced |
|
| 578 | ml/g |
pineapple, canned with juice
crushed, undrained |
|
| 2.5 | ml |
dry mustard
|
|
| 346.8 | ml/g |
chili sauce
|
|
| 118 | ml |
brown sugar
|
*
|
| 5 | ml |
ginger
ground |
|
Directions
Rub ribs with garlic.
Sprinkle with salt and pepper.
Arrange onion in a large baking pan.
Place ribs on top.
Add ¼ cup water to the pan, cover with foil.
Bake in 350℉ (180℃) oven for ½ hour.
Combine the remaining ingredients and spoon over ribs.
Bake uncovered 1 hour longer.
