Sweet Glazed Pork Ribs

Trim excess fat from meat. In large Dutch oven add enough water to ribs to cover. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Drain. Stir together the 1 C. water, the wine, honey, pineapple juice concentrate, vinegar, soy sauce, bouillon granules, and garlic. Place ribs, meaty side up, in a shallow roasting pan. Pour wine mixture over the ribs. Bake covered, in a 350 degree oven for 20 minutes. Uncover; return to oven and bake 15-20 minutes more or till ribs are tender, basting with juices occasionally.

Remove ribs to platter, keep warm. Skim fat from juices in roasting pan. Measure juices; add water to measure 1 1/2 C. liquid. In a saucepan combine cornstarch and the 1 Tbs. water. Add pan juices. Cook and stir till mixture is thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over ribs. Serve ribs with cooked red cabbage and garnish with pineapple and fresh oregano, if desired.

Yield: 6 servings

Crockpot directions: Trim fat from ribs as directed. Place in a 5 quart electric slow cookery cooker. Cut large pieces of meat as necessary to fit in cooker. Combine wine or juice honey, pineapple juice concentrate, vinegar, soy sauce, bouillon granules, and garlic. (Omit the 1 C. water for crockery variation). Pour over ribs. Cover and cook the meat on low heat setting for 6-8 hours. Remove ribs to platter; keep warm. Strain juices; skim fat. Measure juices; add water or discard juices as necessary to measure 1 1/2 C. Continue as directed in recipe, thickening with the water and cornstarch. Serve as directed.