| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Meats |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork back spareribs |
| 1 |
c |
Apricot jam |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Packed brown sugar |
| 2 |
tb |
White wine vinegar |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Each salt and pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
cn |
(8 oz) pineapple tidbits |
INSTRUCTIONS
Cut between bones to separate spareribs into ribs; trim off excess fat.
Arrange in single layer in greased 13x9 inch baking dish.
Combine jam, soy sauce, sugar, vinegar, garlic, ginger, salt, pepper,
cayenne and pineapple and juices; pour over ribs, turning to coat.
Bake in 350°F oven, basting every 15 minutes without turning, for 1 1/2
hours or until glazed and tender. Skim fat from sauce; serve with ribs.
Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
Living
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 27, 1998
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