I use spareribs, but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat.
Recipe information
Yield
Makes 4 servings
Ingredients
2 cups pineapple juice
1/2 cup ketchup
2 tablespoons each soy sauce and honey
1 slab of spareribs, about 2 pounds
Preparation
Step 1
1. For the marinade, combine pineapple juice, ketchup, soy sauce, and honey in a saucepan. Simmer 7 to 8 minutes to thicken. Cool. Cut the rack of ribs in half crosswise, if necessary. Cover with the cooled marinade and refrigerate for 8 hours or overnight.
Step 2
2. Bake the ribs in a 350°F oven for 45 minutes, basting occasionally. When cooked through, finish them off on the grill, 3 inches from the heat source over medium heat. Grill 4 to 5 minutes per side, basting with the remaining marinade. Serve immediately.
Nutrition Per Serving
Per serving: 380 calories
7g carbohydrates
26g protein
27g fat
107mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
