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These ribs bake up tender and flavorful, coated with a simple-to-make sauce. Folk agree they're finger-lickin' good.—Lornetta Kaminski, St. Benedict, Saskatchewan
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours
MAKES:100 servings
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours
MAKES: 100 servings


  • 100 pounds pork spareribs, cut into serving-size pieces
  • 8 bottles (42 ounces each) barbecue sauce
  • 4 cans (20 ounces each) crushed pineapple, undrained
  • 5 pounds brown sugar
  • 1 to 2 bottles (4 ounces each) Liquid Smoke, optional

Nutritional Facts

1 each: 935 calories, 64g fat (23g saturated fat), 255mg cholesterol, 302mg sodium, 24g carbohydrate (24g sugars, trace fiber), 62g protein


  1. Place ribs in several large roasting pans. Cover and bake at 350° for 1 hour; drain. bake 15-20 minutes longer or until almost tender.
  2. Meanwhile, in a stockpot, combine the barbecue sauce, pineapple, brown sugar and liquid smoke if desired; cook and stir until sugar is dissolved. Drain ribs; pour sauce over ribs. Bake, uncovered, for 15-20 minutes or until tender. Yield: 100 servings.
Originally published as Smoky Spareribs in Taste of Home August/September 1999, p54

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