Pineapple Ginger Ribs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 579 |
| pro | 35 g |
| total fat | 36 g |
| sat. fat | 13 g |
| carb | 28 g |
| fibre | 0 |
| chol | 84 mg |
| sodium | 555 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 1 |
| vit C | 13 |
| folate | 8 |
May 2-4 just wouldn't be the same without grilling up racks of ribs, and our new "steam-roasting" method of tenderizing them before grilling makes them even more flavourful. A marinade of pineapple juice concentrate gives a strong hit of fruity flavour. Grill slices of fresh pineapple at the same time for a garnish. (Find 8 more lip-smacking rib recipes in our June issue.)
Ingredients
- 3 lb pork back ribs or pork side ribs, centre cut removed
- Pineapple Ginger Marinade:
- 1/2 cup plum sauce
- 1/3 cup frozen pineapple juice concentrate, thawed
- 2 tbsp grated gingerroot
- 2 tbsp rice vinegar or cider vinegar
- 1/2 tsp salt
Preparation
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Pineapple Ginger Marinade:
In bowl, whisk together plum sauce, pineapple juice concentrate, ginger, vinegar and salt. Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make- ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned and glossy, 10 to 15 minutes.
Source : Canadian Living Magazine: June 2005
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