Yield: 9 Servings
|3½ pounds||Spareribs -- cut into|
|Salt and pepper|
|8 ounces||Bottle Russian salad|
|6 ounces||Can pineapple juice|
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice.
Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown.
Recipe By :
From: Ladies Home Journal- August 1991