Post by chief_cook2 on Sept 10, 2003 7:51:12 GMT -6
Prep: 10 min. Cook: 40 min. Serves: 8 (1 1/2 cups of sauce)
1 (8-ounce) can crushed pineapple in juice, undrained
1/3 cup apricot jam
3 tablespoons classic yellow mustard
1 tablespoon red-wine vinegar
2 teaspoons grated peeled fresh ginger
1 clove garlic, crushed
3 to 4 pounds pork baby back ribs
Combine crushed pineapple with juice, apricot jam, mustard, vinegar,
ginger
and garlic in blender or food processor. Cover and process until very
smooth.
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.