A taste of the tropics in your backyard.
Serves 4 |
|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 |
- 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.