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Hala Kahiki Spare Ribs
Posted by Angus on 07/11/2008 (1202 reads)

 spare ribs1 (13 1/2 oz.) can (1 2/3 c.) crushed pineapple
1/4 c. molasses
1/4 c. Dijon mustard
3 tbsp. lemon juice
3 tbsp. soy sauce
2 tbsp. Worcestershire sauce
Dash pepper
4 lb. spareribs or loin back ribs

Glaze: Combine first 7 ingredients. Set aside.

Salt
&Pepper both sides of the ribs; place bone side down on grill over slow coals. (Keep eye on heat
- ribs tend to dry out if have too much heat.)
Grill about 2 minutes;turn meaty side down and grill until browned, approximately 10 minutes. Turn meaty side up and brush with pineapple glaze. Continue grilling without turning for 30 to 45 minutes until meat is well done. (Loin back ribs will take longer.) Slide a piece of foil under thinner cut of
ribs if done before thicker end; continue cooking.

4 to 6 servings.

Mai e `ai ! (Come and eat!)

   
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Ever wonder where bacon comes from?
Posted by Angus on 06/21/2008 (1098 reads)

   
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Grandma's Bacon Fried Pork Chops
Posted by Angus on 06/20/2008 (969 reads)

 1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 (3/4-inch thick) pork chops
All-purpose flour
Hot bacon drippings
1 onion, peeled and sliced
1 lemon, sliced and seeded
Water

Combine sugar, salt and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour. Fry in 1/4 inch of hot bacon drippings in a large heavy skillet until browned on both sides; remove from skillet and set aside.

Add onion and sauté until just tender.

Return chops to skillet. Add lemon slices and water to come 1/2 inch up sides of pan. Cover and simmer over low heat 1 to 1 1/2 hours, or until very tender, adding additional water if necessary.

   
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