Chef Arden Devers from Hebron Kroger Marketplace
1 slab pork western ribs
½ cup brown sugar
1 cup marmalade
1-2 cups teriyaki baste and glaze
6 slices (1/2 inch thick) fresh pineapple
6 slices (1/4 inch thick)
red onion
2tsp sesame white sesame seeds
2tsp. ground fresh ginger
1 cup soy sauce
2 fresh oranges juiced
1 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Procedure:
In a bowl mix soy sauce, brown sugar, marmalade, orange juice, ginger and red pepper flakes. Soak ribs in the marinade overnight. When grill is hot place ribs on the heat until the sauce and ribs start to brown. Let the sauce caramelize onto the ribs, do this on both sides. While the ribs are grilling, grill the red onion and fresh pineapple until soft throughout. Let ribs cook until they reach an internal temperature of at least 160®F. if the outside of the ribs get to brown before they are finished on the grill, wrap them in aluminum foil and let them continue to cook.
Once the ribs and the pineapple and onion are all done cooking, portion the ribs to your liking. Serve with once piece each of the pineapple and onion, garnish with a sprinkle of sesame seeds.
