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Food > Cookbook Recipes | 7/14/10 IS Online

Maui Gold Pineapple Glazed Baby Back Ribs

From Taste of Maui: Favorite Recipes from the Maui Culinary Academy

1 cup diced Maui Gold pineapple
3 Tbsp. Maui Brand Natural White Cane Sugar
1 Tbsp. curry powder
1 tsp. Chinese five-spice powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup soy sauce
2 Tbsp. lime juice
2 Tbsp. rum
1/4 cup ketchup
1 Tbsp. minced garlic
1 Tbsp. minced ginger
4 racks baby back ribs (3 to 4 lbs.)

Puree pineapple in blender or food processor. In a large bowl, combine pineapple with remaining ingredients (except for ribs) and mix well. Add ribs, turning them until well-coated with marinade. Cover and marinate up to 12 hours in refrigerator.

Remove ribs from refrigerator 30 minutes before cooking. Preheat oven to 375 degrees F. Remove ribs from marinade and brush off any pieces of garlic and ginger. Reserve marinade. Wrap each rack of ribs tightly in foil and place in baking pan. Roast 1 1/2 hours.

In a small saucepan, bring marinade to a boil and simmer 3 to 5 minutes or until thickened. Keep warm. Remove baked ribs from foil. Grill over low heat on a barbecue or indoor gas grill, brushing with marinade every 2 minutes. Cook on one side 10 minutes, turn ribs over and continue brushing with marinade every 2 minutes for another 10 minutes. The ribs should be brown and glazed. Makes 6 servings.

 
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