Honolulu spareribs

Sunset, August, 1985

Honolulu Spareribs Cut ribs between bones to serve. 1 small (about 3 lb.) pneapple 1 slab (about 3 lb.) pork spareribs 2 tablespoons white wine vinegar 1 tablespoon soy sauce 4 large red bell peppers

Trim off pineapple ends; cut 4 thin round slices of fruit and set aside. Cut peel and core from remaining pineapple. Chop peeled pineapple chunk and put with juices into a strainer set over a 9- by 13-inch pan to drain. Turn spareribs in pineapple juice. On firegrate of barbecue with lid, ignite 50 to 60 charcoal briquets about 30 minutes before putting meat on grill. Meanwhile, mix chopped fruit with vinegar and soy sauce. Cut peppers in half lengthwise; stem and seed.

Mound half the coals on opposite sides of grate; set grill 4 to 6 inches above. Lay ribs and peppers on grill, not over charcoal. Cover barbecue (open vents); cook 30 minutes. Uncover; spoon chopped pineapple down center of ribs. Add 5 briquets to each mound of coals. Cover and cook until ribs are no longer pink at bone in thickest part (cut to test), 45 to 50 minutes more. Cut ribs apart; serve with peppers and sliced pineapple. Makes 4 servings.