|Pineapple preserves||1 Cup (16 tbs)|
|Kitchen bouquet||1 Teaspoon|
|Prepared dijon mustard||2 Teaspoon|
|Pork spareribs||4 Pound|
For Pineapple Glaze, combine pineapple preserves, kitchen bouquet, vinegar, and mustard.
Set mixture aside.
Salt ribs and place the slabs, bone side down, on grill over slow coals.
Broil about 20 minutes; then turn meat side down and broil till nicely browned, about 10 minutes.
Again turn meat side up; continue broiling without turning about 30 minutes or till meat is well-done (no pink where snipped between bones), brushing frequently with Pineapple Glaze.
If you like, add hickory (in foil) to coals for smoke flavor.