Yield: 4 Servings
|3 pounds||Pork back spareribs|
|1 cup||Apricot jam|
|¼ cup||Soy sauce|
|2 tablespoons||Packed brown sugar|
|2 tablespoons||White wine vinegar|
|2||Cloves garlic, minced|
|1 teaspoon||Ground ginger|
|½ teaspoon||Each salt and pepper|
|¼ teaspoon||Cayenne pepper|
|1 can||(8 oz) pineapple tidbits|
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 350øF oven, basting every 15 minutes without turning, for 1½ hours or until glazed and tender. Skim fat from sauce; serve with ribs. Makes 4 servings. Typed in MMFormat by cjhartlin@...
Source: Canadian Living