Appetizer Ribs

Appetizer Ribs


  • 3 1/2 pounds spareribs -- cut into individual
  • salt and pepper
  • 2 cups water
  • garlic salt
  • 8 ounces bottle Russian salad dressing
  • 6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs
with half the sauce. Broil until brown; turn, brush other side and
brown.
NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an
appetizer.
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