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2 lbs boneless Pork Spareribs
2 teaspoons Olive Oil
1/3 cup Pineapple Juice
1/3 cup light Soy Sauce
4 Tablespoons Hoisin Sauce
3 Tablespoons dry White Wine
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Creamy Peanut Butter
1/8 cup packed Brown Sugar
3 Garlic Cloves, minced
3/4 teaspoon ground Ginger
1/4 teaspoon crushed Red Pepper Flakes
4 Green Onions, thinly sliced
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In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended. If grilling, reserve about 1/2 of this mixture (Before it touches raw meat.) for brushing meat while grilling OR double the marinade recipe for brushing during grilling. Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours. Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.
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