Ingredients for Luby's Cafeteria Baked Spareribs With Luau Sauce
- Pork Spareribs
- Seasoning Salt
- 1/4 cup honey
- Frozen Peaches
- White Vinegar
- Ground Ginger
- Light Brown Sugar
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Luby's Cafeteria Baked Spareribs With Luau Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Luby's Cafeteria Baked Spareribs With Luau Sauce
- Preheat oven to 250°F (120°C).
- Remove excess fat from the ribs.
- Arrange ribs in a large baking pan in a single layer.
- Sprinkle ribs generously with seasoned salt.
- Bake for 2 hours, or until ribs are cooked through and the meat is incredibly tender.
- Brush ribs with 1/4 cup honey and continue baking for 5 minutes.
- **Luau Sauce:** In a medium saucepan, combine 2 cups of peeled and sliced fresh peaches (or 2 cups canned, drained). Beat with an electric mixer on high speed for 5 minutes, until fairly smooth.
- In a small bowl, whisk together 2 teaspoons grated fresh ginger and 2 tablespoons white vinegar until a paste forms. Gradually whisk in the remaining 2 tablespoons of vinegar until smooth.
- Add the ginger-vinegar mixture to the peaches.
- Stir in 1/2 cup packed light brown sugar, 1/2 cup ketchup, 2 tablespoons soy sauce, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
- Cook over medium heat, stirring occasionally, until the sauce simmers gently. Reduce heat to low and simmer for 5 minutes to thicken slightly.
- Serve the ribs generously drizzled with the Luau sauce.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
274g
Fat
202g
Carbs
23g
