May 2-4 just wouldn't be the same without grilling up racks of ribs, and our new "steam-roasting" method of tenderizing them before grilling makes them even more flavourful. A marinade of pineapple juice concentrate gives a strong hit of fruity flavour. Grill slices of fresh pineapple at the same time for a garnish. (Find 8 more lip-smacking rib recipes in our June issue.)
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Pineapple Ginger Marinade:
Method
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Pineapple Ginger Marinade:
In bowl, whisk together plum sauce, pineapple juice concentrate, ginger, vinegar and salt. Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make- ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned and glossy, 10 to 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 555 mg
- Protein 35 g
- Calories 579.0
- Total fat 36 g
- Cholesterol 84 mg
- Saturated fat 13 g
- Total carbohydrate 28 g
%RDI
- Iron 14.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 13.0
