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
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.
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
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.
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