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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanche the ribs in simmering salted water for 30 minutes; drain. | 2. In a medium sized saucepan, combine the brown sugar, sherry, vinegar, ginger and Worcestershire sauce, and salt. | 3. Bring to the boil, add the crushed pineapple with the juice and simmer for another 5 minutes. | 4. Remove from heat; stir in hot pepper sauce and coconut. | 5. Arrange ribs in a baking pan, brush generously with the sauce. | 6. Grill under pre-heated grill for 8 min, turn and grill the other side for 8 minute. | 7. Brush frequently with the sauce, and ensure that the meat is cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork rib	3	lb	cut	1210.4027	0.0	269.2806	6.8
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
sherry	1/4	cup		1210.4027	0.0	269.2806	6.8
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
salt	1	teaspoon		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
pineapple	14	ounces	crushed	198.4464	52.0723	2.1432	0.4763
pepper sauce	1	teaspoon		-	-	-	-
coconut	1/2	cup	shredded	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.