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Pineapple Glazed Sweet and Sour Spareribs

The crushed pineapple sauce adds a sweet and sour island flavor to this sparerib recipe.

Photo of Pineapple Glazed Sweet and Sour Spareribs


15 lb. 6 to 7 racks baby back spareribs
1/2 cup garlic salt
4 cups DOLE® Crushed Pineapple, drained
36 oz. (4-1/2 cups) prepared sweet and sour sauce
10 oz. (1-3/4 cups) packed brown sugar
6 tablespoons ketchup
1 tablespoon red pepper sauce
8 lb. (18 cups) hot cooked rice
6 each (1-1/2 cups) DOLE Green Onions, chopped


  1. Season both side of ribs with garlic salt. Place on sheet pans meat side down. Roast in 450ºF. oven for 20 minutes.
  2. Combine crushed pineapple, sweet and sour sauce, brown sugar, ketchup and rep pepper sauce.
  3. Drain off fat from ribs. Turn over and pour on half the sauce.
  4. Decrease oven temperature to 350ºF., cover with foil and roast 1 hour.
  5. Uncover and pour on remaining sauce. Roast for an additional 40 to 45 minutes until golden brown.
  6. Cut up ribs.  Toss rice and green onions. Serve with ribs.
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