Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bbq Hawaiian Ribs
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- #39904
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 racks baby back ribs
1/3 cup unsweetened pineapple juice
1/4 cup reduced sodium teriyaki sauce
1/4 cup ketchup
1 clove minced garlic
1 tablespoon firmly packed dark brown sugar
1 tablespoon minced ginger
4 fresh or canned pineapple slices
directions
In a large Dutch oven, combing ribs and cold water to cover. Bring to a boil over medium-high heat. Cover, remove from heat and let stand for 30 minutes. In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar. Bring to a boil, stirring , over medium-high heat. Reduce heat to low; simmer for 10 minutes. Stir in ginger. Remove from heat; let cool.
Heat grill to medium. Drain ribs. Place on grill rack. Brush with half of sauce. Grill 6 inches from heat, covered, for 10 minutes per side. Brush with remaining sauce. Grill, covered, until browned, about 5 minutes per side. During last 2 minutes, place pineapple on grill. Grill for 1 minute per side. Serve ribs with pineapple.
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nebulized
nutrition data
468 calories, 34 grams fat, 17 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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