Hawaiian Spareribs
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
You can boil ribs for a half hour before baking time for more tenderness.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
457Calories
3 gProtein
95 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories457 kcal
Protein2.8 g
Carbohydrates95 g
Fiber0.7 g
Sugars69 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3308 mg
Potassium517 mg
Calcium90 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A35 mcg
Vitamin E2 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate15 mcg
Choline21 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 44. The excerpt below is the record exactly as published.
HAWAIIAN SPARERIBS 2 Sides Spareribs z C. Vinegar 3 Tb. Brown Sugar % C. Catsup 2 To. Cornstarch 1 9 oz. can Crushed % tsp. Salt Pineapple l Tb. Soy Sauce
Cook this with the app: pantry check, scaling, and the assistant.