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1 tablespoon cooking oil
2 1/2 cups water, divided
1 (6 ounce) can tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup vinegar
2 tablespoon prepared mustard
1 1/2 teaspoons salt
Hot cooked noodles, optionalIn a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Drain.Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt and remaining water. Mix well. Pour over ribs, bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.Serve over noodles if desired.
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Pineapple spareribs
Pineapple Spareribs3 4 pounds lean spareribs1 cup Smucker`s Pineapple Preserves1/4 cup vinegar1/2 cup ketchup1 tablespoon soy sauceCut ribs into serving pieces. Arrange half the pieces in a single layer in a roasting pan.In a saucepan, combine preserves, vin (Upload by user)
Pineapple Spareribs3 4 pounds lean spareribs1 cup Smucker`s Pineapple Preserves1/4 cup vinegar1/2 cup ketchup1 tablespoon soy sauceCut ribs into serving pieces. Arrange half the pieces in a single layer in a roasting pan.In a saucepan, combine preserves, vin (Upload by user)
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