2kg American-style pork spare ribs, cut into 15cm lengths
Iceberg lettuce wedges and bottled ranch salad dressing, to serve
SMOKY PINEAPPLE SAUCE
450g can crushed pineapple in syrup
½ cup smoky barbecue sauce
2 tablespoons malt vinegar
1 tablespoon sriarcha sauce
1 tablespoon dried onion flakes
2 teaspoons paprika
1 chicken stock cube (10g), crumbled
To make sauce, combine all ingredients in a large jug. Mix well.
Place ribs in a large, non-stick roasting pan. Pour sauce over ribs. Season with salt and pepper. Turn to coat. Cover pan tightly with greased foil.
Cook in a moderately slow oven (160C) for about 1 hour and 30 minutes, or until pork is tender. Remove pan. Discard foil.
Increase oven temperature to hot (200C). Turn pork to coat in sauce. Return pan to oven.
Cook, basting twice during cooking for a further 40 minutes, or until sticky. Remove.
Serve pork with lettuce drizzled with dressing.
TIP! Pork ribs are available from major supermarkets and most butchers. Sriarcha sauce is a hot chilli sauce available from supermarkets.