In the container of blender or food processor, combine crushed pineapple with its juice, jam, mustard, vinegar, ginger and garlic. Cover and blend until very smooth.
Place ribs on greased rack. Grill ribs over medium heat for 40 minutes or until ribs are barely pink near bone.
Baste ribs with some of the pineapple sauce mixture during the last 10 minutes of cooking. Cut into individual ribs to serve.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Hawaiian-Style Spareribs
Serves 4
Ingredients:
1 can crushed pineapple, undrained, 8 oz.
1/3 cup apricot jam
3 tablespoons yellow mustard
1 tablespoon red wine vinegar
2 teaspoons peeled and grated ginger
1 teaspoon minced garlic
4 lb pork baby-back ribs
Directions:
In the container of blender or food processor, combine crushed pineapple with its juice, jam, mustard, vinegar, ginger and garlic. Cover and blend until very smooth.
Place ribs on greased rack. Grill ribs over medium heat for 40 minutes or until ribs are barely pink near bone.
Baste ribs with some of the pineapple sauce mixture during the last 10 minutes of cooking. Cut into individual ribs to serve.
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