Saturday, August 8, 2009

Hawaiian Ribs

I found this recipe in the cookbook "Favorite Brand Name All-New Best-Loved Recipes of all time" (highly recommend the book). The book has great ideas so I decided to try out this recipe. As you will see in the ingredients, the recipe calls for ginger, but I didn't have any so I substituted the ginger for a little "allspice" and "crushed black pepper." I've never really used ginger in cooking so I don't really know it's taste...but the sauce turned out really good without it.


1 can (8 ounces) crushed pineapple in juice, undrained
1/3 c apricot jam
3 tbsp French's Classic yellow Mustard
1 tbsp red wine vinegar
2 tsp grated peeled fresh ginger
1 clove garlic, minced
3 to 4 pounds pork baby back ribs*

*If baby back ribs are not available, substitute 4 lbs pork spareribs, cut in half lengthwise. Cut spareribs into 3-4 rib portions. Cook 20 minutes in enough boiling water to cover. Grill ribs 30-40 minutes or until no longer pink near bone, brushing with portion of pineapple mixture during last 10 minutes.

Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth.

On oiled grill. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individuals ribs to serve. Serve remaining sauce for dipping.

1 comment: