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This has become our rib recipe of choice. It comes from the Haliimaile General Store in Maui, Hawaii. If you want to add a touch of Pittsburgh to the recipe, see how many Heinz USA products you can use. (We counted at least four.)

6 racks baby back ribs (about 6 pounds)


1 tablespoon margarine
2 medium onions, diced
3 cups ketchup
1 1/2 cups chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
1/3 cup molasses
2 teaspoons cayenne pepper
1/3 cup Worcestershire sauce
2 teaspoons Liquid Smoke
Juice of 1/2 lemon
Juice of 1/2 lime
Juice of 1/2 orange
Salt and pepper

Preheat oven to 400 degrees.

Place meat in roasting pan with ribs in an upright position. Cover with water. Cover pan with foil and bake for one hour. Ribs will be cooked through at this point.

While the meat is baking, prepare the sauce. Melt the margarine in a 3-quart saucepan with a heavy bottom. Add onions, and cook until transparent. Add the rest of the ingredients and bring to a boil. Simmer for 1 hour on low heat.

Remove meat from pan and dip in barbecue sauce. Place on prepared grill. Cook until well marked. (For tailgating at home, we cut the racks up into individual ribs, dipped each into the sauce and reheated the pile of ribs in the oven for about an hour, covered. Tender and easy to eat.)

Serve with lots of sauce, mashed potatoes and pineapple chutney. (We served pineapple-tomato salsa.)

"Maui Cooks Again"

Tested by Suzanne Martinson

Thursday, September 20, 2001

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