Ingredients

Ribs

  • 4 Cups (1 l) of water
  • 1/2 Cups (125 ml) of vinegar
  • 2 lbs. (1 kg) of cut ribs in pieces the size of 5 cm (2″)
  • 6 CTB of cornstarch
  • 2 CTB of soya sauce
  • 2 CTB of Pied-Mont molasses
  • Oil, salt, pepper

Icing

  • TB of sugar
  • 1/3 Cups (75 ml) of water
  • 1/3 Cups (75 ml) of vinegar
  • 1 green pepper cut in angle
  • 1 can of pineapple in cubes
  • The rest of the mix of cornstarch, soya sauce and Pied-Mont molasses

Barbecue sauce

  • 3⁄4 Cups cider vinegar
  • 3 CS dry mustard
  • 3⁄4 Cups hot water
  • 1/2 Cups of ketchup
  • 1 CS of salt
  • 1/4 Cups of chili sauce
  • 1 CC cracked pepper
  • 3 CS of Worcestershire sauce
  • 1 CC of Hungary paprika
  • 1 clove garlic, pressed
  • 2 CS of dark brown sugar
  • 2 CS Chopped onion
  • 1 CS of Pied-Mont molasses
  • 1 Cups of butter

Preparation

Ribs

  • Bring the water to a boil with the vinegar and place the ribs. Simmer for 20 minutes or until they are well cooked.
  • Remove the water and let cool. This can be done the day before.
  • Mix cornstarch, soy sauce, and the Pied-Mont molasses in a large bowl and bring the ribs in the mix.
  • Drain and keep the liquid.
  • Fry the ribs in oil and seasoning.

Icing

  • Mix the sugar, water, vinegar, pineapple juice and the rest of the mix, the soya sauce and the Pied-Mont Molasses in a pan.
  • Bring to a boil, stirring.
  • Add the meat to the hot syrup and simmer a few minutes.
  • Add the pineapples.

Barbecue sauce

  • Mix the vinegar and water in a bowl. Add the salt, the pepper, paprika, sugar, Pied-Mont molasses and the dry mustard and let rest for a few minutes.
  • Add to this mix the ketchup, the sauces, garlic, onion and the butter in a pan.
  • Bring to a boil and let simmer for 10 minutes.
  • Put the ribs on the outdoor grill and brush. Bake 15 to 20 minutes.