Appetizer Ribspork 3 1/2 lb spareribs -- cut into 1 individual 1 salt and pepper 2 cup water 1 garlic salt 8 oz bottle russian salad 1 dressing 6 oz 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. Recipe By : From: Ladies Home Journal- August 1991 |
