|Pineapple preserves||1 Cup (16 tbs)|
|Chopped pimiento||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dijon style mustard||2 Teaspoon|
|Kitchen bouquet||1 Teaspoon|
|Pork spareribs||4 Pound|
|Fresh pineapple||1 , peeled and cut into lengthwise wedges|
|Green pepper||1 , cut into lengthwise strips|
In a bowl combine the pineapple preserves, vinegar, pi miento, lemon juice, mustard, and Kitchen Bouquet; set aside.
Sprinkle the ribs with salt.
Lace ribs, pineapple wedges, and green pepper strips accordion-style on spit; secure with holding forks.
In covered grill place slow coals on both sides of foil drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill the ribs over slow coals till done, about 1 hour.
During the last 15 minutes of cooking time, brush the meat, pineapple wedges, and green pepper occasionally with the pineapple glaze.