4 lb. pork spareribs
Date Pineapple Glaze
Zesty Date Barbeque Sauce

Cut spareribs into 8 serving size pieces, 5-6 ribs per piece. Arrange in a large flat pan and bake at 350 degrees for about 45 minutes. Spread half of the ribs liberally with Date Pineapple Glaze and the other half with Zesty Date Barbeque Sauce. Increase oven temperature to 400 degrees. Bake ribs for additional 15-20 minutes or until tender. The sauces will adhere to the meat so basting is unnecessary. If the surface is starting to get too brown before the meat is tender, turn the oven down to 350 degrees.

CALIFORNIA DATE PINEAPPLE GLAZE:

3/4 c. pitted Sun Giant dates, snipped or diced
1 (8 oz.) can crushed pineapple
2 tbsp. white vinegar
2 tbsp. prepared mustard

In a saucepan, barely cover dates with water. Cook over low heat until water evaporates and dates are soft, 2-3 minutes. In blender, combine dates with balance of ingredients. Blend until smooth. Excellent on pork or fowl. Sauce keeps well in refrigerator. Makes 1 3/4 cups.

ZESTY DATE BARBEQUE SAUCE:

3/4 c. pitted Sun Giant dates, snipped or diced
1/2 c. catsup
1/2 c. water
2 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1 clove garlic, minced
1/4 tsp. coarsely ground pepper

In saucepan, barely cover dates with water. Cook over low heat until water evaporates and the dates are soft, 2-3 minutes. In blender, combine dates with the balance of the ingredients. Blend until smooth. Stir before spreading on pork or fowl the last 15 minutes of baking. Keeps well in the refrigerator. Makes 1 3/4 cups.