Print Recipe

Dr Pepper Pineapple Spare Ribs


  • 8-10 boneless pork spare ribs
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 (20 ounce) can pineapple tidbits
  • 1 (12 ounce) can Dr Pepper
  • 1 (6 ounce) can tomato paste
  • 1 cup medium Pace Picante sauce
  • 3/4 cup brown sugar
  • 4 cloves garlic, minced
  • 2 teaspoons coarsely ground black pepper


  1. Heat oven to 325 degrees F.
  2. Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
  3. Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
  4. In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over ribs.
  5. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.

Yield: 8 to 10 servings

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