| 8-10 boneless pork spare ribs 1 green bell pepper, diced 1 yellow onion, diced 1 (20 ounce) can pineapple tidbits 1 (12 ounce) can Dr Pepper 1 (6 ounce) can tomato paste 1 cup medium Pace Picante sauce 3/4 cup brown sugar 4 cloves garlic, minced 2 teaspoons coarsely ground black pepper |  |
Prepare approximately 25 hot coals, placing 17 on top and 8 under the 12" Dutch Oven.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over
ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices
carefully every 1/2 hour. Maintain heat for the duration.
Serves 8-10.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over
ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices
carefully every 1/2 hour. Maintain heat for the duration.
Serves 8-10.
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