Ingredients
- 2 lbs. meaty pork spareribs, cut into serving pieces
- 2 tbsp. ketchup
- 1/2 tsp. ground ginger or 1 tbsp. minced fresh ginger root
- 1 1/2 tbsp. brown sugar, packed
- 3 tbsp. unsweetened pineapple juice
- 1 clove garlic, minced or pressed
- 1/4 c. bottled teriyaki sauce
- 4 fresh or canned pineapple slices
- 4 tomato wedges
Preparation
Step 1
In shallow baking pan, arrange ribs in 1 layer, fat side up. Mix ketchup, ginger, sugar, pineapple juice, garlic and teriyaki sauce. Pour mixture over ribs. Let stand at least 1 hr., turning meat several times. Grill over medium hot coals about 45 min. or until well browned and fork tender. Brush several times with mixture left in pan. Meanwhile, brush pineapple slices with marinade. Grill until thoroughly heated. Top with tomato wedges and serve with ribs. If desired, parboil and marinate pork ahead. Refrigerate. Remove from refrigerator 1 hr. before grilling. Or place in a shallow baking pan and bake at 350° for 1 hr, or until tender and browned. Baste ribs with sauce in pan 4 times. With today's leaner pork, parboiling the ribs first assures tenderness and juiciness. It also cuts down grilling time, yet assures succulent well-done pork.