Hawaiian-Style Spareribs

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


  1. 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.
  2. Place ribs on greased rack. Grill ribs over medium heat for 40 minutes or until ribs are barely pink near bone.
  3. Baste ribs with some of the pineapple sauce mixture during the last 10 minutes of cooking. Cut into individual ribs to serve.
Season: Spring
Course: Dinner
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