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.
- 907.18 g pork chops (approximately 6 chops) or 907.18 g pork ribs, cut in serving sizes
- 1 large white onion, sliced
- 59.14 ml sugar
- 4.92 ml salt
- 14.79 ml paprika
- 4.92 ml celery salt
- 29.58 ml lemon juice
- 4.92 ml dry mustard
- 236.59 ml apricot pineapple preserves
- 118.29 ml barbecue sauce
- 0.13 ml hot sauce (optional)
- 1.23 ml nutmeg
- 44.37 ml vegetable oil
- Mix the rub in a small bowl.
- Rub it in the meat on both sides and set aside.
- If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
- Lightly brown the meat.
- Place in a greased overproof dish or pan with lid.
- Saute the white sliced onions and set aside.
- 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.
- Preheat oven 350*.
- Pour sauce over chops or ribs, turning them to cover with sauce.
- Pour onions over the meat.
- You may use foil for a cover if desired.
- Cook for 1 hour.
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.
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.