Recipe for Dr. Pepper Pineapple Spare Ribs
Ribs

DR. PEPPER PINEAPPLE SPARE RIBS

    Dr. Pepper Pineapple Spare Ribs

    8-10 boneless pork spare ribs
    1 green bell pepper, diced
    1 yellow onion, diced
    1 (20 ounce) can pineapple tidbits
    1 (12 ounce) can Dr. Pepper
    1 (6 ounce) can tomato paste
     1 cup medium Pace Picante sauce
    3/4 cup brown sugar
    4 cloves garlic, minced
    2 teaspoons coarsely ground black pepper

    Preheat oven to 325 degrees F.

    Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch 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' pour over ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.

    Serves 8-10.


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