8-10 |
boneless pork spare ribs |
1 |
(6 oz.) can tomato paste |
1 |
green bell pepper; diced |
1 |
cup medium Pace Picante sauce |
1 |
yellow onion; diced |
3/4 |
cup brown sugar |
1 |
(20 oz.) can pineapple tidbits |
4 |
cloves garlic; minced |
1 |
(12 oz.) can Dr. Pepper |
2 |
tsp. coarse ground black pepper |
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Trim most of the fat from ribs. Arrange ribs in the bottom of a 12" Dutch oven. Drain pineapple reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs. In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over ribs.
Cover oven and cook for 2 hours using 6-7 briquettes bottom and 12-14 briquettes top heat (325° F.) replenishing briquettes once after 1 hour of cooking time. Turn and baste ribs in oven juices carefully every 1/2 hour.
Serves: 8-10
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