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Eliot Elisofon's Spareribs Havoc

  Spareribs 3 Pound, separated
  White vinegar 2 Tablespoon (Try Pear Vinegar)
  Honey 2 Tablespoon
  Soy sauce 2 Tablespoon
  Salt 1 Teaspoon
  Cayenne pepper 1 Pinch
  Black pepper 1 Pinch
  Pickapeppa sauce 1 Dash
  Diced pineapple 1 Cup (16 tbs)

Brown ribs in hot skillet using a tiny bit of bacon fat or Crisco.
Add sauce when ribs are well seared, then add vinegar and honey and spices.
If no Pickapeppa Sauce is available, add 2 slices lemon and 2 pieces of crystallized or candied ginger cut into small pieces.
When ribs are well cooked through, add pineapple, mix thoroughly, and serve.
Sauce should be thick to coat ribs.
It is not necessary to add flour or cornstarch to the sauce if it is made correctly.

Recipe Summary


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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4077 Calories from Fat 2895

% Daily Value*

Total Fat 322 g495.3%

Saturated Fat 121.2 g606.2%

Trans Fat 0 g

Cholesterol 1056 mg352%

Sodium 4677.7 mg194.9%

Total Carbohydrates 48 g16.1%

Dietary Fiber 2.8 g11.4%

Sugars 40.6 g

Protein 231 g461.9%

Vitamin A 7.5% Vitamin C 125.7%

Calcium 51.3% Iron 74.5%

*Based on a 2000 Calorie diet

Eliot Elisofon's Spareribs Havoc Recipe