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Posted by webmaster on Tuesday, August 13 2002
Absolutely delicious! The Pineapple-chili-sauce glaze is almost like tomato preserves—
5 to 6 pounds meaty pork backbones or ribs, cut in serving pieces
1 cup chili sauce
1 12-ounce jar (1 cup) pineapple preserves
1/3 cup vinegar
Season meat with salt. Place in shallow roasting pan, meaty side up. Roast in very hot oven (450 degrees) 30 minutes. Lower temperature control to 350 degrees and continue baking 30 minutes. Spoon off excess fat.
Combine remaining ingredients; brush on meat and continue baking at 350 degrees about 30 minutes or till done, basting occasionally with sauce.
Makes 6 to 8 servings.
Note.- Ribs are done when there’s no pink, and meat can easily be pulled away from the bones.
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