How to Cook Tropical Spareribs

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This is a great dish for busy working women as some of the procedures can be done ahead. The spareribs can be tenderized a day or two before and kept in the refrigerator. The pineapple-sugar mixture, too, can be mixed early and stored. All that's left to do on the day that the dish is to be served is to combine the ribs and the sauce and bake in the oven for about 30 minutes. Dinner will be ready in no time.

Ingredients:

• 1 1/2 kilos pork spareribs
• 1 large onion, sliced
• 10-12 cups water for boiling
• 3/4 cup brown sugar
• 1 1/2 cups crushed pineapple, undrained
• 1/2 bottle chili sauce
• 1/4 cup broth (obtained from water used to boil spareribs)

Procedure:

1. Put spareribs and onion slices in a stockpot and add enough water to cover.
2. Bring to a boil then lower heat to simmer. Simmer until ribs are tender, about 1 hour.
3. In a bowl, combine brown sugar, crushed pineapple and chili sauce (you may do this early in the day or the night before). Set aside. When ribs are tender, drain ribs, reserve broth.
4. Preheat oven to 350 degrees Fahrenheit. Add 1/4 cup of the reserved broth to the crushed pineapple mixture.
5. Arrange ribs in a large baking dish (you may need to use two baking dishes if ribs don't fit). Pour pineapple sauce over ribs. Cover dish and bake in preheated oven for 30 minutes.

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