Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Pork spareribs, cut into 2- rib portions |
| 1 \N | Large pineapple |
| 2 tablespoons | Sugar |
| 1 \N | (2.7-oz) bottle crystallized ginger, coarsely chopped (1/2 C) |
| 1 \N | (13-oz) bottle medium flavor salsa-style catchup |
| \N \N | 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 ½-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 ¼ 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@ Cholesterol, 655 mg sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG