15m
PREP TIME
1hr 30m
COOK TIME
6
INGREDIENTS
15m
PREP TIME
1hr 30m
COOK TIME
6
INGREDIENTS
Ingredients 4 Servings
- 3 pounds pork spareribs, racks cut in half lengthwise
- 1 (8 ounce) can crushed pineapple in juice
- 1/3 cup apricot preserves
- 1/3 cup French's® Honey Dijon Mustard Squeeze Bottle
- 2 tablespoon FRANK'S RedHot® Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
- 1 tablespoon grated peeled fresh ginger
INSTRUCTIONS
- 1 HEAT oven to 450°F. Place spareribs, bone-side down, in large shallow baking pan. Do not overlap. Add 2 cups water; bake, uncovered, 30 minutes.
- 2 COMBINE remaining ingredients in blender or food processor. Cover; process until pureed. Reserve 3/4 cup sauce for dipping.
- 3 REDUCE oven temperature to 300°F. Drain ribs; brush ribs with remaining sauce. Bake, uncovered, 1 hour or until ribs are tender, basting every 15 minutes. Turn ribs halfway through cooking time. Cut ribs into individual portions. Serve with reserved dipping sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
