Aloha Pork Baby Back Ribs

"Mango chutney and Sriracha add a sweet 'n spicy kick to these tender ribs!"
(serves 8)

3/4 cup balsamic* ketchup
3/4 cup light brown sugar
3/4 cup Major Grey's mango chutney, from a 9 oz. jar
1 T. plus 1/4 cup Ponzu Citrus Sauce* or low sodium soy sauce
1/4 cup apple cider vinegar
1/8*-1/4 cup Sriracha sauce
2 t. garlic powder
2 slabs pork baby back ribs, each about 3 lbs.
4 (1/2" thick) slices of fresh pineapple
1 T. EVOO
Scallion curls for garnish
Pile o napkins*

Prepare grill for direct and indirect cooking over med. heat. For sauce: In a pot combine ketchup, brown sugar, chutney, 1 T. Ponzu, vinegar, and 2 t. Sriracha; bring to a boil over med.-high heat. Cook over med. low, stirring occasionally, until slightly thickened, 5-7 mins. Cool; reserve. Combine remaining 1/4 cup Ponzu and Sriracha with garlic powder; brush over all sides of ribs. Place ribs, meaty side down, over direct heat on grill; grill, turning once, until browned, 5-10 mins. per side. Move ribs to indirect heat side of grill. Cover; grill 15 mins. Turn ribs over; cover and grill until tender, 1 hour and 45 mins. to 2 hours., brushing with 1/2 cup sauce several times during last 15-20 mins. of cooking time. After removing ribs from grill, brush pineapple with oil. Place over direct heat; grill, turning once, until lightly browned with grill marks, 1-2 mins. per side. Cut each slice into quarters. Serve ribs with pineapple and remaining sauce. Garnish with scallion curls.

No grill option: Preheat oven to 325. Place ribs on large foil-lined rimmed baking sheet. Bake uncovered, without turning, 2 hours or until tender, brushing with sauce several times during last 15-20 mins. of cooking time. Broil pineapple slices 1-2 mins. per side.


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