| 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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