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Ingredientes
- 8 ounce crushed pineapple in juice -- undrained
- 1/3 c. apricot jam
- 3 Tbsp. prepared mustard
- 1 Tbsp. red wine vinegar
- 2 tsp grated ginger root
- 1 x clove garlic -- chopped
- 4 lb pork backribs
Direcciones
- Combine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or possibly food processor. Cover and process till very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 min or possibly till ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mix during last 10 min of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping.
- Yield 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 446 | |
| Calories from Fat 301 | 67% |
| Total Fat 33.41g | 42% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 174mg | 7% |
| Potassium 365mg | 10% |
| Total Carbs 11.57g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.95g | 5% |
| Protein 23.07g | 37% |
