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- 4 to 5 pounds spareribs, cut into two-rib pieces
- Salt and pepper
- 1/2 cup pineapple juice
- 2 tablespoons garlic-flavored wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 cup chicken broth or bouillon
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Place spareribs on rack in shallow baking pan.
Brown in 400 degree oven for 30 minutes, turning ribs once.
Remove from oven; pour off fat.
Place in slow-cooking pot.
Combine remaining ingredients except cornstarch and water; pour over ribs.
Cover and cook on low 7 to 9 hours.
Turn control to high. Dissolve cornstarch in 3 tablespoons
cold water. Stir into rib mixture. Cook 10 to 15 minutes or until slightly
Makes 5 to 6 servings.