"This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!" — KREED1023
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1 (8 ounce) can
crushed pineapple, undrained
fresh ginger, grated
pork spareribs, cut into serving size pieces
These were delicious. To those who had trouble getting the sauce to stick to the ribs, try this: put the plain ribs (meat side up, seasoned with salt & pepper) on a rack in a roasting pan. Cover them super tight with foil, and bake an hour and fifteen minutes at 350. This will get them nice and tender. Then, remove them from the pan, drain the fat out of the bottom of the pan, and put the ribs back in the pan (with no rack this time). Cover them with the cooked sauce, and bake them again, uncovered, for 35 minutes. The meat will fall off the bone, and the sauce will be thick and yummy. I do this with pretty much every sauce I try on my ribs, and it really works. Yum yum yum. These were so loving, thanks for the recipe!!
not a good flavor
I thought this was a really good recipe. I cooked the spareribs in the oven on 350 for about 45 mins, then I put them in the crockpot with sauce on low for 5 hours. Maybe a little less vinegar or a little more brown sugar but otherwise great.
Everybody loved these ribs and wanted the recipe. The sauce was a bit thick, so I thinned it with some fruit juice I had in the fridge. You could use any fruit juice for this. Definitely a keeper!
These ribs are awesome! I cook them in the crock pot though - on low for about 8 hours (layer, layer, layer), and then serve over rice.... delicious! I quadrupled recipe for a luau party last year, and fed about 25 people with plenty of leftovers! Everyone asked for the recipe! Also, there's a recipe on this site for "Hawaiian Coleslaw", which is a great complimentary side dish.
I thought this was a 4, but my wife said definately a 5. Changed a couple of things; used 1/4 cup ketchup and 1/4 cup of my favorite barbecue sauce and upped the brown sugar to 4 Tbs. I let the sauce cool, then let meat set in the sauce about 3 hours before baking. Very tender and tangy and easy to make.
If you like sweet and sour with a Hawaiian flair, this is definitely for you. The meat is so tender it just falls off the bone...my mom used to make this when I was little but had lost the recipe. Thank you so much for sharing this and bringing back so many memories for me!!!
I made these for a luau-themed Christmas party and loved them! I had never done ribs at all before and yet found this recipe to be super-easy. I did follow the instructions for cooking ribs in general left in one comment (cooking the meat, covered, by itself for an hour and a half before adding the sauce). Even my husband who claims to dislike all things barbecue or "sweet meat" really liked these - he's asking me to make them again already!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 271
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