Ingredients
2 pork sparerib racks about 6 pounds or 3 St Louis cut sparerib racks
Salt
Pepper
12 ounce can frozen pineapple juice concentrate, thawed
1 tblsp soy sauce
1 tblsp dijon mustard
2 teaspoons tabasco
Preparation
Preheat oven to 375 degrees. Season ribs with salt and pepper. Wrap individually in heavy duty foil. Bake for 1 hour 20 minutes. Remove from oven and let rest for 1 hour. Drain juice and add enough chicken broth to juices to measure 1-1/3 cups. Reduce stock to 1/2 cup and add remaining ingredients adjust to your taste. Grill ribs coating with sauce.
