 Hawaiian Ribs
Makes 8 servings (1-1/2 cups sauce)
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Image © Publications International, Ltd.
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Hawaiian Ribs
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Ingredients
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1
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can (8 ounces) crushed pineapple in juice, undrained
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1/3
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cup apricot jam
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3
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tablespoons French's® Classic Yellow® Mustard
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1
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tablespoon red wine vinegar
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2
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teaspoons grated peeled fresh ginger
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1
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clove garlic, minced
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3
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to 4 pounds pork baby back ribs*
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*Or, if baby back ribs are not available, substitute 4 pounds pork spareribs, cut in half lengthwise. Cut spareribs into 3- to 4-rib portions. Cook 20 minutes in enough boiling water to cover. Grill ribs 30 to 40 minutes or until no longer pink near bone, brushing with portion of pineapple mixture during last 10 minutes.
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Prep Time
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10 minutes
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Cook Time
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40 minutes
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1. Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth.
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2. Place ribs on oiled grid. 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 individual ribs to serve. Serve remaining sauce for dipping.
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Note
Try mixing 2 tablespoons French's® Mustard, any flavor, with 3/4 cup peach-apricot sweet 'n' sour sauce to create a delicious luau fruit dip. Serve with assorted cut-up fresh fruit.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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