Description:

Citrusy tangy and sweet succulent spareribs for a fun and special meal! (Their mommy has a special Hawaiian Background!)

Source:

S. Chokel

Serves/Makes:6 or more

Ingredients

• 1 cup (225 ml) soy sauce
• 1 cup (225 ml) Cointreau
• 1 cup (225 ml) honey
• 1 13-1/2 oz (378 grm). can crushed pineapple, undrained
• 4 Lemons, thinly sliced
• 1 tbsp (15 ml) ginger, grated
• 8 cloves garlic, crushed
• 8 pounds spareribs

Preparation

• Parboil ribs, if desired; cool.
• In a mixing bowl blend soy sauce, honey, Cointreau, pineapple, lemons, ginger, and garlic.
• Arrange spareribs in a roasting pan, cover with marinade for 2 hours or overnight (best overnight!).
• Baste the ribs while baking, broiling, or grilling until done.

Comments

Note: Before placing in the marinade, it is best to parboil the meat to reduce the fat and make certain that the pork is fully cooked after the final process of grilling, baking, or broiling process. This also helps to tenderize the meat further. Boiling liquid is best to use water spiked with a whole sliced orange and a lemon. Do not "cook" the meat, just parboil it. Let the marinde's acid tenderize and flavor the meat prior to final cooking process. Great served with rice and fresh vegetable kabobs.