Sauce:

• 1 teaspoon butter
• Salt & Pepper to taste
• ½ cup sweet onions, finely chopped
• ¾ cup light brown sugar
• 1 tablespoon dry mustard
• ¾ cup ketchup
• ½ cup cider vinegar
• Juice of 1 lime
• ¼ cup white wine
• ½ cup honey
• 2 tablespoons soy sauce
• 1 cup (8 ounces) crushed pineapple, with juice
• ½ cup Fischer & Wieser Pomegranate & Mango Chipotle Sauce
• 1 tablespoon Worcestershire Sauce

Ribs:

• 5 pounds pork spareribs (Baby-Back, St. Louis, etc.)
• Salt and pepper to taste

Instructions:

Preheat oven to 425°. Line a shallow baking pan with nonstick foil. Place ribs, cut into 2 to 3 rib pieces, in baking pan, meaty side up; salt and pepper ribs to taste. Place in oven and roast for 20 minutes. Sauté onions in butter in small saucepan. Add brown sugar, dry mustard, ketchup, cider vinegar, lime juice, wine, honey, soy sauce, pineapple with juice, Fischer & Wieser Pomegranate & Mango Chipotle Sauce, and Worcestershire Sauce. Stir well; bring to boil and reduce heat to medium; simmer 20-30 minutes, stirring often, until sauce is reduced and thickened. Remove ribs from oven and reduce heat to 275 ° F. Turn ribs over so bony side is up. Drizzle sauce over ribs; bake approximately 1 hour. Turn ribs over again, top with more sauce, and bake an additional hour. Allow ribs to sit for 7-10 minutes; serve with any unused sauce on the side. 4 – 6 servings.