Sticky Pork Ribs with Pineapple Chutney
Under 30 minutes
3 cups chopped pineapple
1/3 cup white wine vinegar
1/2 cup sugar
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
5 1/2 pounds HORMEL® ALWAYS TENDER® Pork Loin Back Ribs
Salt and freshly ground pepper, to taste
1 cup HOUSE OF TSANG® Korean BBQ Sauce
2 tablespoons sesame seeds
1/3 cup thinly sliced green onions
- To make pineapple chutney, in large skillet, combine pineapple, vinegar, sugar, cilantro and salt. Cook over medium-low heat, stirring, until sugar is dissolved. Increase heat to medium. Simmer, stirring occasionally, 10 to 15 minutes or until thickened. Let cool.
- To make pork ribs, prepare grill for medium-low heat. Slice ribs into 2-rib sections. Sprinkle with salt and pepper. Grill, turning occasionally, 20 minutes. Brush with Korean BBQ sauce. Grill, brushing generously with sauce, 15 minutes longer or until cooked and glazed.
- Arrange ribs and pineapple chutney on platter or individual plates. Sprinkle with sesame seeds and onions.