FKN-Systems

Title: NEW BBQ SPARERIBS - GH_9405
Categories: Good housek, Meats, Main dish, Bbq/grill
Yield: 4 servings

4 lb Pork spareribs, cut into 2- -ginger, coarsely chopped
-rib portions -(1/2 C)
1 Large pineapple 1 (13-oz) bottle medium flavor
2 tb Sugar -salsa-style catchup
1 (2.7-oz) bottle crystallized Parsley sprigs for garnish

ABOUT 2 HOURS BEFORE SERVING OR DAY AHEAD:

1. In 8-quart saucepot or Dutch oven over high heat, heat spare ribs
and enough water to cover to boiling. Reduce heat to low; cover and
simmer 1 hour or until spareribs are fork-tender. Remove ribs to
platter. If not serving right away, cover and refrigerate.

2. Preheat broiler if manufacturer directs. Cut off rind from pineap-
pie. Slice pineapple crosswise into 1/2-inch-thick slices. Arrange
pine- apple slices on rack in broiling pan; sprinkle with 1 T sugar.
Place pan in broiler at closest position to source of heat; broil
pineapple slices 5 minutes. Turn pineapple slices; sprinkle with
remaining 1 T sugar and broil 5 minutes longer or until pineapple
slices are browned. Remove pineapple to platter; keep warm.

3. Arrange cooked spareribs on same rack in broiling pan, Place pan in
broiler with spareribs about 5 to 7 inches from source of heat (or
with oven control set at 450'F.); broil ribs 10 minutes, turning them
once.

4. Meanwhile, reserve 1 T crystallized ginger for garnish. In small
bowl, mix salsa-style catchup, remaining crystallized ginger, and 1/4
cup water.

5. Brush spareribs generously with salsa-style catchup mixture; broil
10 minutes longer or until heated through, turning ribs occasionally
and brushing with remaining salsa style catchup mix- ture.

6. Sprinkle reserved chopped ginger on spareribs before serving.
Arrange spare ribs on platter with pineapple. Garnish with parsley
sprigs.

Each serving: About 845 calories 52 g -UIK fat, 206 m AT Cholesterol,
655 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG