Ingredients: 8 ounces crushed pineapple in juice -- undrained 1/3 cup apricot jam 3 tablespoons prepared mustard 1 tablespoon red wine vinegar 2 teaspoons grated ginger root 1 clove garlic -- minced 4 pounds pork backribs Combine pineapple with juice, 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. Yield 8 servings. |