Barbecued Hawaiian Pork Ribs With Sweet, Hot, And Sour Sauce| Christy Rost
- 5 pound rack of pork
- 1 cup ketchup
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 3 drops Worcestershire sauce
- freshly ground tri-color pepper
- canned or fresh pineapple rings
Preheat the oven to 350 degrees. Place the pork ribs in a large roasting pan, slicing the rack in half if it is too long to fit into the pan. Pour water into the pan to a depth of ¼ inch, cover tightly with foil, and bake the ribs in a preheated oven 45 minutes.
While the pork ribs cook, prepare the barbecue sauce. In a medium saucepan, stir together the ketchup, pineapple juice, brown sugar, rice vinegar, chili garlic sauce, Worcestershire sauce, and tri-color pepper. Cook over medium heat, stirring occasionally, just until the sauce comes to a simmer. Reduce the heat to low and cook 30 minutes more, stirring occasionally.
Preheat the grill. When the grill is hot, remove the ribs from the roasting pan and transfer them to the grill. Baste the ribs with some of the barbecue sauce and grill them over very low heat about 15 minutes. Turn the ribs over and baste them with additional sauce. Cook them 30 to 45 more minutes until they are tender, basting them occasionally with the remaining sauce.
Recipe serves 4 to 6.