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My Best Recipe

Spareribs With an Island Tang

June 09, 1988

"The following recipe was acquired from my cousin many years ago," Rosie Lenke writes. "It is a favorite. I prefer it with chicken legs or wings."


3 pounds spareribs, country ribs, chicken legs or wings

3 tablespoons brown sugar

2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon vinegar

1/2 cup catsup

1 tablespoon soy sauce

1 (8-ounce) can crushed pineapple, undrained

Cut ribs into serving pieces, trimming off excess fat. In saucepan, combine brown sugar, cornstarch, salt, vinegar, catsup, soy sauce and crushed pineapple with juice. Cook until slightly thickened, stirring constantly. Arrange ribs in roasting pan. Cover with pineapple mixture. Cover with foil tightly and bake at 350 degrees 1 1/2 to 2 hours. Makes about 6 servings.

Note: Sauce works just as well uncooked.


Frazier Park

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