Features - Food Recipes

Luau Spareribs

1 cup pineapple preserves
2 tablespoons vinegar
2 tablespoons chopped pimiento
1 tablespoon lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon Kitchen Bouquet
3 to 4 pounds pork spareribs
1 fresh pineapple, peeled and
cut into lengthwise wedges
1 green pepper,cut into
lengthwise strips
In a bowl combine the pineapple preserves, vinegar, pimiento, lemon juice, mustard, and Kitchen Bouquet; set

Sprinkle the ribs with salt.
Lace ribs, pineapple wedges, and green pepper strips accordion-style on spit; secure with holding forks.

In covered grill place slow coals on both
sides of foil drip pan.

Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.

Grill the ribs over slow coals till done, about 1 hour.

During the last 15 minutes of cooking time, brush the meat,
pineapple wedges, and green pepper occasionally with the
pineapple glaze.

Makes 3 or 4 servings.

For smoke flavor sprinkle coals with dampened hickory
chips during the last 30 minutes of cooking.