This recipe was torn from a magazine and held on the refrigerator with a magnet for years. When I moved to Texas, I wanted desperately to make it, but didn’t have the recipe. I sent an email message home with instructions on where the recipe was on the refrigerator. Mom typed it up and sent it to me. So tasty!
The recipe works well for ribs, but I’m too lazy to deal with all the bones. I typically substitute boneless pork chops (see the Variations below).
- 2 slabs (5-6 lbs) pork spareribs
- 1 (12 oz) can sliced pineapple, packed in juice
- 1/2 cup ketchup
- 1 Tbsp soy sauce
- 1/4 cup honey
- Preheat oven to 350°F.
- Place a wire rack on a baking sheet, arrange ribs on top and bake for 1 hour.
- Drain pineapple, retaining 1/2 cup pineapple juice.
- In a small bowl, stir ketchup, soy sauce, honey, and pineapple juice together.
- Increase the heat to 375°F.
- Baste the ribs with the marinade, and bake for another half hour, basting every 10 minutes.
- Turn ribs over and continue baking and basting for half an hour more, until ribs are dark, glazed, and fork tender.
- Lightly brush pineapple slices with oil.
- Arrange in one layer on baking sheet.
- Broil for 15 to 20 minutes, until golden.
- Cut ribs apart, and serve with broiled pineapple.
- Substitute boneless pork chops or sliced pork tenderloin. Adjust cooking time for the size and thickness of the pork.
- Try this Crockpot Variation, which tastes much like sweet and sour pork:
- Substitute boneless pork chops or pork tenderloin and cubed pineapple, packed in juice. Double remaining ingredients. You can add chopped green and red peppers as well.
- Cut boneless pork chops or pork tenderloin into 1" cubes, and pan fry until edges are no longer pink.
- Place the pork and drained pineapple (retain 1 cup juice) in a crockpot.
- In a separate bowl, combine retained pineapple juice, 1 cup ketchup, 2 Tbsp soy sauce, 1/2 cup honey, and a cup of water.
- Pour sauce over pork and pineapple, stirring to coat evenly.
- Allow to cook 3 to 4 hours, or until pork is fork tender.
- Serve over rice.
Time Required: 2½ hours