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Pineapple, pomegranate, and lime flavor the barbecue sauce for oven-baked spareribs giving them a tropical flair. No grill necessary, and the ingredients are available year-round. Perfect for a taste of summer in the winter. The tropical barbecue sauce is delicious on any type of ribs, burgers, and chicken or use as a dipping sauce.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- Tropical Barbecue Sauce:
- 1 teaspoon butter
- 1/2 cup sweet onions, finely chopped
- 3/4 cup light brown sugar
- 1 Tablespoon dry mustard
- 1 cup cider vinegar
- 1 cup (8 ounces) crushed pineapple, undrained
- 3/4 cup ketchup
- Juice of 1 lime
- 1/2 cup pomegranate juice
- 2 Tablespoons soy sauce
- 1 Tablespoon Worcestershire sauce
- .
- Spareribs:
- 5 pounds pork spareribs cut into 2 to 3 rib pieces
- Kosher salt and freshly ground black pepper
Preparation:
Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.
Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.
Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.
Let rest 10 minutes, then serve spareribs with any remaining tropical barbecue sauce on the side.
Yield: 4 to 6 servings
Baked Tropical Spareribs Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.
Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.
Let rest 10 minutes, then serve spareribs with any remaining tropical barbecue sauce on the side.
Yield: 4 to 6 servings
Baked Tropical Spareribs Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
