Pineapple Ginger Ribs
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.)
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 579 |
| pro | 35 g |
| total fat | 36 g |
| sat. fat | 13 g |
| carb | 28 g |
| fibre | trace |
| chol | 84 mg |
| sodium | 555 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 1% |
| vit C | 13% |
| folate | 8% |
-
3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
Pineapple Ginger Marinade:
1/2 cup (125 mL) plum sauce
1/3 cup (75 mL) frozen pineapple juice concentrate, thawed
2 tbsp (25 mL) grated gingerroot (or 1 tsp/5 mL ground)
2 tbsp (25 mL) rice or cider vinegar
1/2 tsp (2 mL) 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.
Additional Information
Source
Canadian Living Magazine: June 2005
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