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.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
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.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
