Listen to the sound of the waves, feel the salty air hit your face, even squish the sand between your toes. It being winter in Indiana, I'm sure we're not alone in wishing we were on a beach in Hawaii right about now. We love the crisp air and freshly fallen snow, but sometimes you need a break from the harsh reality that is an Indiana winter and enjoy something warm, exotic and tangy. Yes, we just said tangy because we can't really bring you the warm weather or the ocean but we can bring the flavor and spice of the Hawaiian Islands to your dinner plate.
This recipe is the perfect balance between tangy and sweet. The pineapple gives this recipe an extra hint of fruity sweetness and the vinegar balances out the flavors for a well-rounded profile. It would be wonderful to be relaxing in a hammock or lounging on a boat, but 4,270 miles separate Indiana from the Hawaiian beaches. Joe's is much closer to pick up everything you need to create the flavor of the Islands and get away, at least for a little while.
Ingredients
- 1/4 cup vinegar
- 1/2 cup ketchup
- 1 Tbl soy sauce
- 1 (8 oz) can crushed pineapple,
- with juice
- 3 Tbl brown sugar
- 1/4 cup vinegar
- 1/2 cup ketchup
- 1 Tbl soy sauce
- 1 (8 oz) can crushed pineapple,
- with juice
- 3 Tbl brown sugar
Instructions
- Preheat oven to 325° F (165° C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple.
- Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of ribs in a roasting pan. Pour half of the sauce over the top. Arrange another
- layer of baby back ribs, and top with remaining sauce. Cover pan tightly with foil. Bake in a
- preheated oven until done, about 1-1/2 to 2 hours.
