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Sticky Pineapple Ribs

3 lb Pork back spareribs
1 c Apricot jam
1/4 c Soy sauce
2 tb Packed brown sugar
2 tb White wine vinegar
2 Cloves garlic, minced
1 ts Ground ginger
1/2 ts Each salt and pepper
1/4 ts Cayenne pepper
1 cn (8 oz) pineapple tidbits


Cut between bones to separate spareribs into ribs; trim off excess fat. Arrange in single layer in greased 13x9 inch baking dish.

Combine jam, soy sauce, sugar, vinegar, garlic, ginger, salt, pepper, cayenne and pineapple and juices; pour over ribs, turning to coat.

Bake in 350 degrees F oven, basting every 15 minutes without turning, for 1 1/2 hours or until glazed and tender. Skim fat from sauce; serve with ribs. Makes 4 servings.


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