Oriental Barbecue-Style Ribs
Ingredients
5 lb of pork spare ribs.
1 ½ teaspoons of salt.
1 beef bouillon cube.
¾ cup of water, boiling.
1 teaspoon of cooking oil.
1 can of pineapple, crushed, undrained.
¼ cup of dark brown sugar, firmly packed.
1 teaspoon of onion powder.
¼ teaspoon of garlic powder.
2 tablespoons of Worcestershire sauce.
2 tablespoons of cornstarch.
¼ cup of water, cold.
Preparation
Cut the pork ribs to form individual portions, then sprinkle with 1
teaspoon of salt.
Place the ribs on a rack in a shallow baking pan and bake in preheated
375°F (190°C) oven for 1 ½ to 2 hours or until almost tender. Drain off
fat.
While the ribs are in the oven, dissolve the beef bouillon cube in
boiling water in a medium-size saucepan.
Add the cooking oil, pineapple, brown sugar, onion powder, garlic
powder, Worcestershire sauce and remaining salt, then bring to a boil.
Reduce heat and simmer, uncovered, for 5 minutes.
In a small bowl, combine the cornstarch with the cold water, then stir
into the sauce mixture. Cook and stir until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425°F (220°C). Bake for 25-30 minutes or
until nicely glazed.
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