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A recipe for Pineapple Spareribs - - Ingredients -
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Spareribs With Pineapple 4 pounds spareribs 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 can (8 ounces) tomato sauce 1 can (1 pound 4 ounces) crushed pineapple (drained) Marinate ribs 2 to 3 hours in juice drained from crushed pineapple. Rub with salt and pepper and cut in serving portions. Bake on
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Pineapple spareribs 3-4 pounds lean spareribs 1 cup Smucker's Pineapple Preserves 1/4 cup vinegar 1/2 cup ketchup 1 tablespoon soy sauce Cut ribs into serving pieces. Arrange half the pieces in a single layer in a roasting pan. In a saucepan, combine preserves, vinegar, ketchup, and soy sauce.
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Cut ribs into serving pieces. Arrange half the pieces in a single layer in a roasting pan. In a saucepan, combine preserves, vinegar, ketchup, and soy sauce. Heat, stirring constantly, until well blended. Pour half the pineapple mixture over the layer of ribs. Top with remaining ribs and remaining
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Pour marinade over ribs in roasting pan. Let stand for 1 hour, turning frequently. Roast in marinade in 350 degree oven for about 30 minutes. Remove ...
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Mix pineapple preserves, orange juice, lemon juice, soy sauce, ginger, rosemary, pepper and garlic. Place spareribs in shallow dish. Pour mixture over ribs, marinate for 3 to 4 hours or longer in refrigerator, turning 2 or 3 times. Place on rack in an open roasting pan. Do not add water. Roast 350
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Pineapple Spareribs