Pork Chops or Pork Ribs With Apricot Pineapple Sauce

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Meat is browned with fat drained. Ribs are cut in 2 or 3 rib pieces The sauce is poured over and the meat is baked . Everything can be made ahead of time, refrigerated and then baked. I like to use pork chops but any type of chop can be used, venison, elk, buffalo or beef round steak cut in serving pieces. Grilled pineapple can be served as a side dish with rice or noodles or mashed potatoes. The recipe started from using pineapple juice thickened with cornstarch and soaked dried apricots; years ago there was not combination preserves to the present recipe posted.Photos show pork chops, steak and maui maui fish. It is delicious with all meats.

Ingredients Nutrition

  • 2 lbs pork chops (approximately 6 chops) or 2 lbs pork ribs, cut in serving sizes
  • 1 large white onion, sliced
  • Rub

  • 14 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 teaspoon celery salt
  • Sauce

  • 2 tablespoons lemon juice
  • 1 teaspoon dry mustard
  • 1 cup apricot pineapple preserves
  • 12 cup barbecue sauce
  • 2 drops hot sauce (optional)
  • 14 teaspoon nutmeg
  • 3 tablespoons vegetable oil


  1. Mix the rub in a small bowl.
  2. Rub it in the meat on both sides and set aside.
  3. If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
  4. Lightly brown the meat.
  5. Place in a greased overproof dish or pan with lid.
  6. Saute the white sliced onions and set aside.
  7. Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
  8. Preheat oven 350*.
  9. Pour sauce over chops or ribs, turning them to cover with sauce.
  10. Pour onions over the meat.
  11. Cover.
  12. You may use foil for a cover if desired.
  13. Cook for 1 hour.
Most Helpful

I made this into a stirfry. It was okay. Nothing spectacular. I added curry to it, some garlic and subbed ketchup for bbq sauce. No apricots on hand so they did'n't get added. I like how it's versatile with substitutions. True, I didn't make it exactly, but it wasn't far off. Definately worth a try. It could do without the added salt.

Trish Za Dish November 11, 2009

This was really good. I like how the rub carmelized in the pan, making the browning of the meat really fantastic. The baking, helped get those flavors all meshed in together like a marinade. I did not add the onions because I am not a fan of cooked onions, but we did not miss a thing, this was superb.

Christy M. From Indiana April 20, 2009