Pineapple & Chili Sauce Barbecued Ribs

I had a tray of country style pork ribs and, while my canning cupboard was well stocked with my own (and very good, too) Barbecue Sauce, I had come across a recipe (sorry, whomever posted this, I did not note the source) for a pineapple juice and chili sauce barbecue combination that looked too good to pass up.

Of course, I ended up adjusting the ingredients to suit my tastes and my pantry; cutting down the amount of tamari and stuff like that.

All in all; a fine sauce for pork ribs, beef ribs, chicken, and, unless I am very much mistaken, grilled fish.

•Country style pork ribs
•Sweet onion, sliced
•Celery, chopped
•Carrots, chopped
•Your fave pork seasoning – I went with a seasoned garlic pepper

•1/2 cup diced sweet onion
•2 tbsp butter
•1/2 cup ketchup
•3/4 cup chili sauce
•1-1/2 cup pineapple juice
•2 tbsp raw (turbinado) sugar
•1 tbsp Sherry Peppers Sauce*
•1-1/2 tsp low sodium tamari
•1 tsp dry mustard
•1 tsp Seasoned Salt
•1/4 tsp fresh lemon juice

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

First things first, heat your oven to 350° and arrange the sliced onion, celery, carrots, and galic in the bottom of a roasting pan.

Place the the ribs in a single layer on top of  the veggies, season both sides, then cover the pan tightly with foil, and bake for one hour.

While the ribs are baking, melt the butter in a deep pot over medium high heat, then add the onion and cook for eight to ten minutes, until the onion is golden and tender.

Stir in the remaining sauce ingredients, bring to a boil, then reduce heat and simmer until thickened.

Pull the ribs out of the oven and drain off all of the pan drippings – you can keep the veggies if you like.

Reduce the oven temperature to 300º

Return the ribs to the pan and cover with some of the sauce.

Recover the pan tightly with foil and bake for 30 minutes.

Remove and discard the foil, turn the ribs over and brush with the remaining barbecue sauce.

Back into the oven for 30 more minutes, and you are good to go with some pretty darned tasty ribs.

Note: if you would like to try these on the grill, prepare and bake the ribs in the ovenas noted above, tightly covered, for 75 to 90 minutes, then remove and finish on the grill, brushing both sides with the sauce.


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