Ingredients

• 1/3 cup unsweetened pineapple juice
• 1/4 cup low-sodium teriyaki sauce, I use Kikkomans
• 1/4 cup ketchup
• 1 garlic clove, minced
• 1 tablespoon brown sugar, firmly packed
• 1 tablespoon ginger, minced

Instructions

1. Use with 3 baby back rib racks:.

2. In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.

3. Cover, remove from heat, and let stand for 30 minutes.

4. In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.

5. Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.

6. Stir in ginger.

7. Remove from heat, and let cool.

8. Heat grill to med.

9. Drain ribs. Place on grill rack.

10. Brush with half of the sauce.

11. Grill 6" from heat, covered, for 5-7 minutes per side. (Watch carefully, so they don't burn)!

12. Brush with remaining sauce.

13. Grill covered until browned, about 3-5 minutes per side.