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Polynesian Ribs

Polynesian Ribs
A friend shared this recipe more than 30 years ago, and I've been using it ever since. I make the ribs a day ahead and let the flavors meld, then I reheat and serve them the next day.
2 ServingsPrep: 10 min. Bake: 1 hour 25 min.

Ingredients

  • 1-1/2 to 2 pounds pork spareribs
  • 1/2 cup packed brown sugar
  • 4-1/2 teaspoons cornstarch
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup undrained canned crushed pineapple
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 2 to 3 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons grated orange peel
  • 1/8 teaspoon hot pepper sauce

Directions

  • Cut ribs into serving size pieces. Place ribs bone side down on a
  • rack in shallow roasting pan. Bake, uncovered, at 350° for 1
  • hour; drain.
  • In a saucepan, combine the brown sugar, cornstarch, celery salt and
  • ginger. Combine the pineapple, water onion, vinegar, soy sauce,
  • Worcestershire sauce, orange peel and hot pepper sauce. Gradually
  • stir into brown sugar mixture. Bring to a boil; cook for 2 minutes
  • or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer
  • or until meat is tender, basting with sauce several times. Yield: 2
  • servings.
© Taste of Home 2013

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Polynesian Ribs (continued)

Nutrition Facts: 1 serving (3/4 pound) equals 936 calories, 48 g fat (18 g saturated fat), 191 mg cholesterol, 1,547 mg sodium, 77 g carbohydrate, 1 g fiber, 49 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013