
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 2/6/2008 / Number of Servings: 6 |
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Ingredients: 5 Pound(s) Pork spare ribs 1 1/2 Teaspoon(s) Salt 1 Beef bouillon cube 3/4 Cup(s) Water,boiling 1 Teaspoon(s) Oil 1 Can(s) Pineapple,crushed,undrained 1/4 Cup(s) Brown sugar,dark,firm packed 1 Teaspoon(s) Onion powder 1/4 Teaspoon(s) Garlic powder 2 Tablespoon(s) Worcestershire sauce 2 Tablespoon(s) Cornstarch 1/4 Cup(s) Water,cold |
Directions: 1. Cut ribs to form individual portions, sprinkle with 1 teaspoon salt.
2. Place ribs on a rack in a shallow baking pan, bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat.
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.
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