Pineapple and Ribs
… 1 rack (2 1/2-3 lb/1.1-1.4 kg) pork loin back ribs (baby back ribs)
1 t (5 mL) salt
1/4 t (1 mL) coarsely ground black pepper
1/4 c (50 mL) water
1/2 c (125 mL) teriyaki baste and glaze
1/2 c (125 mL) pineapple preserves
1/4 c (50 mL) ketchup
1 garlic clove, pressed
1/4-1/2 t (1-2 mL) cayenne pepper
1. Prepare grill for direct cooking over medium-high heat. For pineapple, cut off top and bottom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple crosswise into 1/2-in. (1-cm) slices; remove core using The Corer™. Cut slices in half.
2. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Digital Pocket Thermometer registers 160°F (71°C) when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
3. Meanwhile, for sauce, combine ingredients in Small Batter Bowl. Reserve 1/2 cup (125 mL) of the sauce. Pour remaining sauce into Stainless (4-qt./4-L) Mixing Bowl; add cooked ribs and toss to coat.
4. Grill ribs and pineapple slices 5-7 minutes or until grill marks appear, turning and brushing occasionally with reserved sauce.
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