Hawaiian Ribs
5 to 6 pound(s) PORK SPARERIBS
3 cup(s) PINEAPPLE JUICE
1 1/3 cup(s) BROWN SUGAR
1 tablespoon(s) MUSTARD; Powder.
1/4 cup(s) KETCHUP
1/3 cup(s) RED WINE VINEGAR
2 tablespoon(s) LEMON JUICE
2 tablespoon(s) SOY SAUCE
1/4 teaspoon(s) CLOVES; Ground.
1 1/2 teaspoon(s) GINGER
2 1/2 tablespoon(s) GARLIC; Minced.
1/2 teaspoon(s) CAYENNE PEPPER
BARBECUE SAUCE; Your Favorite.
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In a large baking pan or roasting pan; mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper.
Cut ribs into serving size pieces.
Add ribs to marinade.
Refrigerate, turning occasionally, for 8 hours or overnight.
Bake ribs in the marinade for 2 hours at 275 degrees, turning ribs occasionally.
Grill ribs until heated through, basting with barbecue sauce, and turning frequently.
You can actually smoke the ribs also if you prefer, they are great, we made them not too long ago.
Lisa
5 to 6 pound(s) PORK SPARERIBS
3 cup(s) PINEAPPLE JUICE
1 1/3 cup(s) BROWN SUGAR
1 tablespoon(s) MUSTARD; Powder.
1/4 cup(s) KETCHUP
1/3 cup(s) RED WINE VINEGAR
2 tablespoon(s) LEMON JUICE
2 tablespoon(s) SOY SAUCE
1/4 teaspoon(s) CLOVES; Ground.
1 1/2 teaspoon(s) GINGER
2 1/2 tablespoon(s) GARLIC; Minced.
1/2 teaspoon(s) CAYENNE PEPPER
BARBECUE SAUCE; Your Favorite.
_____
In a large baking pan or roasting pan; mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper.
Cut ribs into serving size pieces.
Add ribs to marinade.
Refrigerate, turning occasionally, for 8 hours or overnight.
Bake ribs in the marinade for 2 hours at 275 degrees, turning ribs occasionally.
Grill ribs until heated through, basting with barbecue sauce, and turning frequently.
You can actually smoke the ribs also if you prefer, they are great, we made them not too long ago.
Lisa
