“I picked up this recipe at a sugar beet growers’ promotion in 1958. It’s been a Christmas Eve meal favorite ever since.”
4 pounds spareribs
½ cup firmly packed light brown CRYSTAL SUGAR®
1 cup chili sauce
½ cup vinegar
generous dash of TABASCO® sauce
½ cup pineapple juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
2 teaspoons liquid smoke
- Cut spareribs into serving size pieces. (I use country-style ribs.) Place meaty side up in a single layer in a shallow pan.
- Roast at 450°F for 30 minutes. Drain off the fat.
- Combine remaining ingredients. Pour over ribs. Reduce oven temperature to 350°F and continue roasting for 1 to 1½ hours. Baste the ribs periodically.