Beef Ribs with Pineapple Glaze

We don't eat a lot of meat around here, so for a special Father's Day treat, I decided to make the mother of all meat dishes: ribs. I've never made them before, so I scouted around a lot before deciding on what to do.

My main inspiration is this recipe from Kitchen Explorers. I used beef ribs, though, and the weather wasn't cooperative enough for grilling, so I had to modify the recipe.

I served the ribs with mashed red potatoes, sauteed swiss chard and fresh peas, and a simple green salad.

Ingredients:

• 1 rack of beef or pork ribs (about 2-3 lbs.)

• 1 tsp. paprika
• 1 tsp. cinnamon
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. brown sugar

• 1 can pineapple rings, reserve 1/2 C. juice
• 1/2 C. ketchup
• 1/4 C. brown sugar
• 1/4 C. worcestershire sauce

Line a large baking sheet with alumnium foil and lay the rack of ribs on top. Combine the paprika, cinnamon, chili powder, salt, and brown sugar in a small bowl. Rub both sides of the ribs with the spice mixture.

Bake at 325 for 30 minutes.

Meanwhile, in a small saucepan, combine the pineapple juice, ketchup, brown sugar, and worcestershire sauce. Simmer on low heat for about 20 minutes until thick.

Remove the ribs from the oven and baste them with the sauce. Flip the ribs and baste some more. Bake for another 30 minutes.

Remove from the oven and flip them and baste them again. Bake for 15 more minutes.

Remove from oven and baste. Add the pineapple rings to the tray around the ribs and baste them with any remaining sauce. Bake for 15 minutes, for a total bake time of 90 minutes.

Let stand about 5 minutes, then slice and serve!