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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
Salt
1 fresh pineapple, peeled and
cut into lengthwise wedges
1 green pepper,cut into
lengthwise strips
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In a bowl combine the pineapple preserves, vinegar, pi-
miento, lemon juice, mustard, and Kitchen Bouquet; set
aside.
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.
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