|Lean pork spareribs||4 Pound|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Catsup||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
Have butcher cut across rib bones to make strips 1 1/2 inches wide.
Preheat oven to 350°F.
Place ribs close together in single layer in baking pan.
Sprinkle with salt and pepper to taste.
Cover tightly with aluminum foil.
Bake in preheated oven 1 hour.
Uncover; pour off and discard drippings.
In bowl, combine remaining ingredients.
Spoon sauce over ribs.
Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed.
Serving size: Complete recipe
Calories 3572 Calories from Fat 895
% Daily Value*
Total Fat 99 g153%
Saturated Fat 34.1 g170.7%
Trans Fat 0 g
Cholesterol 1233.7 mg411.2%
Sodium 7701.6 mg320.9%
Total Carbohydrates 272 g90.5%
Dietary Fiber 7.7 g30.9%
Sugars 250.9 g
Protein 382 g763.9%
Vitamin A 47.1% Vitamin C 89.3%
Calcium 27.1% Iron 125.6%
*Based on a 2000 Calorie diet