Rib sauce

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Ingredients:

-2 1/4 c. ketchup
-3 1/4 c. water
-6 tbsp. Worcestershire sauce
-2 tbsp. sugar
-1 tbsp. salt
-1/4 tsp. pepper
-2 1/4 tsp. chili powder
-1/4 tsp. garlic powder
-1/2 tsp. allspice
-1 (15 oz.) can pineapple with juice
-1 green pepper (chunks)
-1 onion, chopped

Simmer above ingredients over medium heat, 20 minutes. This makes a great sauce to baste over country style ribs in oven. Bake at 350 degrees for 1 1/2 hours, basting every 20 minutes.

Note: It is best to prebake the ribs on a rack for 45 minutes in order to drain fat before placing in roasting pan with sauce.

Ingredients:

-Pork ribs
-1 can of crushed pineapple
-1 c. honey
-1 bottle of Bar-b-q sauce
-1 bell pepper, chopped
-1 sm. onion, chopped
-Meat juice

Brown pork ribs in oven on low heat 350 degrees for 1/2 hour. While ribs are browning, mix other ingredients in small saucepan and simmer until thick. Drain some of the juice off of browned ribs into saucepan with sauce, and drain the rest off.

Add sauce to ribs and continue to cook on low until done. Approximately 2 hours all together.

Ingredients:

-4 lbs. spare ribs
-1/2 cup soy sauce
-1 (16 oz.) can pineapple chunks, unsweetened
-1/4 cup sugar
-1 cup cider vinegar
-4 small quartered white onions
-1 carrot, julienned
-1 Tbsp. cornstarch
-2 Tbsps. dry sherry
-2 tsps. ground ginger

Trim meat of all fat and brush both sides with soy sauce, reserving 2 tablespoons. Place in shallow roasting pan and bake at 375 degrees for 1 1/4 hours, turning twice during cooking to brown evenly. Drain pineapple; reserve liquid. Mix 1/2 cup pineapple juice, sugar, vinegar, onions and carrot. Bring to a boil and cook over low heat 3 minutes. Mix cornstarch, sherry, and 2 tablespoons soy and stir into sauce, stirring until thickened and clear. Add pineapple and ginger and heat. Cut ribs and pour sauce over, mixing the juice from the drippings. Serve over hot rice.