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Spicy Hawaiian Spareribs franks-default-recipe-image Makes: 12 servings 6 1/2 lbs. pork spareribs, racks cut in half lengthwise 1 can (20 ounces) crushed pineapple in juice, undrained 3/4 cup apricot jam 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce 1 Tbsp. grated peeled fresh ginger <p>PREHEAT 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.</p><p>COMBINE pineapple with juice, apricot jam, Frank's RedHot Sauce and ginger in blender or food processor. Cover; process until pureéd. Pour 1 1/2 cups sauce into serving bowl; reserve for dipping sauce.</p><p>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 1 1/2 cups dipping sauce.</p>

Spicy Hawaiian Spareribs

Makes: 12 servings
Prep Time: 15 min
Cook Time: 90 min

Ingredients

Directions

PREHEAT 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.

COMBINE pineapple with juice, apricot jam, Frank's RedHot Sauce and ginger in blender or food processor. Cover; process until pureéd. Pour 1 1/2 cups sauce into serving bowl; reserve for dipping sauce.

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 1 1/2 cups dipping sauce.

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