|Canned crushed pineapple||13 1⁄2 Ounce (1 Can / 1 3/4 Cups)|
|Molasses||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Spareribs/Loin back ribs||4 Pound|
For glaze: Combine first 8 ingredients; set aside.
Salt ribs; place bone side clown on grill over slow coals.
Grill about 20 minutes; turn meaty side down; grill till browned, about 10 minutes.
Turn meaty side up; brush with glaze; continue grilling without turning for 30 to 45 minutes, till well done.
Slide foil under thinner end of ribs if done before thicker end; continue cooking.