Polynesian Spareribs

• 5 -6 lbs baby back ribs
• Polynesian Sauce
• 2 teaspoons cornstarch
• 1 (6 ounce) can frozen pineapple concentrate, thawed
• 1/2 cup apricot nectar
• 3 tablespoons soy sauce
• 1 tablespoon white vinegar

1. Place ribs in large shallow baking pan, curved side up.
2. Add 2 cups boiling water. Cover tightly with foil. Bake in preheated 400u0b0oven for 30 minutes. Drain.
3. Meanwhile, prepare Polynesian Sauce. Place cornstarch in small saucepan. Gradually stir in juice concentrate until smooth.
4. Note: I think apricot nectar has been removed from the juice aisle because of high sugar. I have found smaller cans in the Mexican food aisle.
5. Stir in apricot nectar, soy sauce and vinegar. Cook over medium heat, stirring constantly until thickened.
6. To bake ribs: Place precooked ribs in large shallow baking pan. Brush with sauce. Bake in preheated 300u0b0 oven, about 1 hour, basting occasionally with sauce, turning ribs over every 15 minutes.

back ribs, polynesian sauce, cornstarch, pineapple, apricot nectar, soy sauce, white vinegar

Taken from www.food.com/recipe/polynesian-spareribs-456053 (may not work)