Ingredients[]
- 3 to 4 lbs. spareribs, cut into individual ribs (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)
- Salt and pepper
- 2 cups water
- Garlic salt
- 1 bottle Russian salad dressing (8 oz)
- 1 can pineapple juice (6 oz)
Directions[]
- Sprinkle ribs with salt and pepper.
- Place in slow cooker; 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.
Makes 8 to 10 appetizer servings