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3 lbs pork spare ribs 1.5 kg
salt and pepper, to taste
1/2 cup finely diced onion 125 mL
1/4 cup diced green pepper 60 mL
28 oz tomato sauce 800 mL
1 tbsp Worcestershire sauce 15 mL
1/3 cup cider or wine vinegar 75 mL
1 can pineapple tidbits, with juice (14 oz/398 mL) 1 can
1/4 cup brown sugar 60 mL
1/2 tsp dry mustard 3 mL
Cut meat after every third rib, about half way through the strip. Sprinkle with salt and pepper.
Place in a shallow roasting pan. Bake in 350°F/180°C oven for 75 minutes. Drain off all excess fat.
While ribs are roasting, mix the remaining ingredients and let stand to blend the flavor. Pour over the ribs after 75 minutes of baking.
Bake another 90 minutes, basting frequently to coat the ribs with the sauce.
salt and pepper, to taste
1/2 cup finely diced onion 125 mL
1/4 cup diced green pepper 60 mL
28 oz tomato sauce 800 mL
1 tbsp Worcestershire sauce 15 mL
1/3 cup cider or wine vinegar 75 mL
1 can pineapple tidbits, with juice (14 oz/398 mL) 1 can
1/4 cup brown sugar 60 mL
1/2 tsp dry mustard 3 mL
Cut meat after every third rib, about half way through the strip. Sprinkle with salt and pepper.
Place in a shallow roasting pan. Bake in 350°F/180°C oven for 75 minutes. Drain off all excess fat.
While ribs are roasting, mix the remaining ingredients and let stand to blend the flavor. Pour over the ribs after 75 minutes of baking.
Bake another 90 minutes, basting frequently to coat the ribs with the sauce.
