Barbecued ribs oriental #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork spare ribs |
| 1½ | teaspoon | Salt |
| 1 | Beef bouillon cube | |
| ¾ | cup | Water,boiling |
| 1 | teaspoon | Oil |
| 1 | can | Pineapple,crushed,undrained |
| ¼ | cup | Brown sugar,dark,firm packed |
| 1 | teaspoon | Onion powder |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water,cold |
| 1 | teaspoon salt. | |
| 2 | hours. Drain off fat. | |
Directions
1. Cut ribs to form individual portions; sprinkle with 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1½ to 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.