Pineapple ‘n Pepper Relish BBQ Sauce – and Ribs!

I am pretty well known for my Barbecue Sauce so, when I make a variation with pineapple juice, Pepper Relish, and a wee, tiny bit of Arby’s Sauce and half the table asks about the sauce, I guess I should start to think about making and canning a variation – the holidaze are coming, after all.

I haven’t got my new caning method worked out for this, but here’s an easy way to make your own; even if you do not have a stash of my barbecue sauce, pepper relish, or Arby’s Sauce in your pantry.

•16 oz Barbecue Sauce
•8 oz Pepper Relish
•6 oz pineapple juice
•2 tbsp Arby’s Sauce

•2 racks pork ribs
•Montreal Steak Seasoning
•Aluminum foil

Note: if you, in fact, don’t have my barbecue sauce, pepper relish, or Arby’s Sauce on hand, go ahead and use the same amount of your fave barbecue sauce. Pepper relish can be found in many well-stocked markets or specialty stores; and, well go ahead and try Heinz 57 or other steak sauce for the Arby’s.

Heat your oven to 350º.

Arrange the racks of ribs in a large roasting pan, like the one you use for your turkey.

No large roasting pan? No Problem! Two 13×9 glass baking pans will work a treat, though you may need to cut the racks in half to fit one flat in each pan.

Season the ribs well with the Montreal Steak Seasoning, then cover the pan(s) tightly with foil and bake for 75 minutes.

While the ribs are baking, go ahead and make the sauce by whisking this ingredients together until nicely blended.

Once the ribs have finished baking, remove from the oven and drain and dispose of any cooking liquids in the pan(s).

At this point, you have a choice…

You can finish your ribs off on the grill, brushing both sides with the sauce until you have a nice crust,


place the ribs, bone-side up in the baking pan(s), brush with some sauce and return to the oven, uncovered, for 30 minutes.

Turn the ribs over, brush with more of the sauce, and return to the oven for another 30 minutes, until they are blackened in spots.

Your ribs are tender, tasty, and ready.

For a large gathering, such as the one I made these for, I cut the ribs into various sizes to accommodate the different-sized  appetites around the table.

Served with the Marinated Bean Salad and garlic bread, most everyone was more than happily fed.


if they weren’t, the Coca Cola Red Velvet Cake with Irish Butter cream frosting more than took care of that.

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