Tropical Grilled Spareribs With Pineapple BBQ
Prep Time: 10 min.
Grilling Time: 25 min.
Marinate Time: 9 hrs. or overnight
- 1 - can (20 ounces) Crushed Pineapple
- 3/4 - cup honey, divided
- 1/2 - cup rice wine vinegar
- 1/4 - cup soy sauce
- 1 - teaspoon ground ginger
- 1 - teaspoon garlic powder
- 1 - whole rack fresh pork spareribs (about
4-1/2 pounds), cut into 2-rib portions
- 1/2 - teaspoon salt
- 1 - teaspoon pepper
- 1 - cup ketchup
- 1/2 - cup water
- 1 - small Onion, chopped
- 1 to 2 - Tablespoons chili powder
- 1 - Tablespoon chopped fresh Cilantro
- Drain juice from crushed pineapple into large
shallow glass dish; reserve crushed pineapple for the sauce.
- Stir in 1/4 cup honey, vinegar, soy sauce,
ginger and garlic powder.
- Add spareribs and turn to coat. Cover and,
turning once, refrigerate overnight.
Preheat to medium then turn off one side or
center burner. If using charcoal grill: Remove grate on grill, light coals;
burn until red-hot. Arrange hot coals in 2 mounds on opposite sides of grill
leaving a space in between. Continue to burn coals until covered with gray ash.
Fit a disposable aluminum drip pan in center of the grill between the coals,
place grate on grill.
- Remove ribs from marinade and discard
- Sprinkle ribs with salt and pepper.
- Place on turned-off side of grill or over drip
- Cover and, turning occasionally, grill,
adjusting heat (or adding hot coals) as needed, until ribs are browned,
sizzling, and very tender, 1-1/2 to 1-3/4 hours.
- Meanwhile, in medium saucepan, mix ketchup,
water, onion, chili powder, reserved crushed pineapple, and remaining 1/2
- Bring to a boil over medium heat, stirring
- Lower heat and cook, 20 minutes, stirring
occasionally, until flavors are blended. Let cool slightly, then puree until
smooth in food processor or blender.
- Stir in the cilantro, if desired.
- Brush spareribs generously with sauce and
grill about 5 minutes, turning and basting until glazed.
- Transfer to a clean platter and serve
spareribs with the remaining sauce.
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