Barbecue Ribs Oriental

4 to 5 lb pork or lamb spare ribs
1-1/2 tsp salt
1 beef bouillon cube
3/4 cup boiling water
1 tbs oil
1 20 oz can crushed pineapple, undrained
1/4 cup firmly packed dark brown sugar
1 tsp onion powder
1/4 tsp garlic powder
2 tbs original Worcestershire sauce
2 tbs cornstarch
1/4 cup cold water

Cut ribs to form individual portions; sprinkle with 1 tsp salt. Place ribs on a rack in a shallow baking pan; bake in preheated 375F oven until almost tender, 1-1/2 to 2 hours. Drain off fat. Meanwhile, dissolve bouillon cube in boiling water in a medium-size sauce pan. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt. Bring to a boil. Reduce heat and simmer, uncovered 5 minutes. Combine cornstarch with cold water in a small bowl. Stir into sauce mixture. Cook and stir until thickened. Spoon sauce over drained, baked ribs. Increase oven temperature to 425F and bake until nicely glazed about 30 minutes.

Serves 6.

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Cajun Country -- New Iberia, Louisiana