| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Meats | 6 | Servings | |
INGREDIENTS
| 5 | lb | Pork spare ribs |
| 1 1/2 | ts | Salt |
| 1 | Beef bouillon cube | |
| 3/4 | c | Water,boiling |
| 1 | ts | Oil |
| 1 | cn | Pineapple,crushed,undrained |
| 1/4 | c | Brown sugar,dark,firm packed |
| 1 | ts | Onion powder |
| 1/4 | ts | Garlic powder |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Cornstarch |
| 1/4 | c | Water,cold |
INSTRUCTIONS
1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes. 6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs. 8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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