INGREDIENTS
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4 pounds pork spareribs
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2 cups chicken broth
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1 cup soy sauce
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3/4 cup ketchup
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1/2 cup pineapple juice
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1/2 cup honey
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1 garlic clove, minced
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1/2 teaspoon pepper
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1 teaspoon minced fresh gingerroot
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GLAZE:
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2/3 cup honey
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2 tablespoons soy sauce
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1 teaspoon minced fresh gingerroot
DIRECTIONS
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Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325 degrees F for 1-1/2 hours; cool. In a bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
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Coat grill rack with nonstick cooking spray before starting the grill. In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes.
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