from the kitchen of Judi Jackson

BARBECUED HAWAIIAN RIBS

3 racks baby back ribs (3 pounds)
1/3 C unsweetened pineapple juice
1/4 C reduced sodium teriyaki sauce
1/4 C ketchup
1 clove minced garlic
1 TBS firmly packed dark brown sugar
1 TBS minced ginger
4 fresh or canned pineapple slices

In a large Dutch oven, combing ribs and cold water to cover. Bring to a boil over medium-high heat. Cover, remove from heat and let stand for 30 minutes.  In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar. Bring to a boil, stirring , over medium-high heat. Reduce heat to low; simmer for 10 minutes. Stir in ginger. Remove from heat; let cool  Heat grille to medium. Drain ribs. Place on grill rack. Brush  with half of sauce. Grill 6 inches from heat, covered, for 10 minutes per side. Brush with remaining sauce. Grill, covered, until browned, about 5 minutes per side. During last 2 minutes, place pineapple on grill. Grill for 1 minute per side. Serve ribs with pineapple. Serves 6