- 1 can (12 to 14 ounces) crushed pineapple, about 1 1/2 cups
- 1/4 cup molasses
- 1/4 cup Dijon mustard
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- dash pepper
- 4 pounds pork spareribs
Prepare coals. In a bowl, combine pineapple, molasses, mustard, lemon juice, soy sauce, and Worcestershire sauce; set aside.
Sprinkle ribs with salt; place on grill over low coals, bone side down. Grill for 20 minutes; turn and grill for about 10 minutes longer. Turn meaty side up and brush with pineapple mixture. Continue grilling, basting occasionally, for about 30 to 60 minutes, or until meat is well done and tender.
Serves 4 to 6.
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