The last few days have been cold and gray. I want something tasty that will pick me up. Something sweet and fun and wonderful for food. We all know that the most magical protein out there is pork, and the most fun pork-based food besides bacon is ribs. This sweet spin on your traditional ribs is sure to tickle the taste buds and make you smile, even on a cool gray day.

METHOD
When you boil your ribs in the pineapple juice, you don’t need to marinate the meat first. The high acidity of the pineapple juice tenderizes the ribs for you and adds a great sweet flavour.

1. Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern.
2. In a large pot, bring the pineapple juice and garlic to a boil. Add the spareribs, reduce heat to medium-low, cover and simmer for 2 hours or until tender. Remove the ribs from the pot and cool slightly. Discard the braising liquid.
3. Meanwhile prepare the sauce. In a medium saucepan combine the corn syrup, plum sauce, vinegar, ketchup, ginger, and soy sauce. Bring to a boil , stirring. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Let cool.
4. Preheat the grill to medium-high.
5. In a small bowl combine the cumin, pepper and cinnamon. Rub the ribs with the seasoning mixture. Grill for 8 to 10 minutes per side, basting liberally with sauce.
6. Cut between every third rib and serve.

I like to serve ribs with a great fresh salad. Something really green and full of vegetables. A huge heart of romaine lettuce with chunks of radicchio and carrots and peppers. Or a grand broccoli salad with a sharp cheddar in it. What are your favorite sides to go with ribs? What’s your best rib recipe?

Happy Grilling!