Ingredients
| 3 | cups chopped pineapple |
| ⅓ | cup white wine vinegar |
| ½ | cup sugar |
| ¼ | cup chopped fresh cilantro |
| ½ | teaspoon salt |
| 5½ | pounds HORMEL® ALWAYS TENDER® Pork Loin Back Ribs |
| Salt and freshly ground pepper, to taste | |
| 1 | cup HOUSE OF TSANG® Korean BBQ Sauce |
| 2 | tablespoons sesame seeds |
| ⅓ | cup thinly sliced green onion |
Directions
To make pineapple chutney, in large skillet, combine pineapple, vinegar, sugar, cilantro and salt. Cook over medium-low heat, stirring, until sugar is dissolved. Increase heat to medium. Simmer, stirring occasionally, 10 to 15 minutes or until thickened. Let cool
To make pork ribs, prepare grill for medium-low heat. Slice ribs into 2-rib sections. Sprinkle with salt and pepper. Grill, turning occasionally, 20 minutes. Brush with Korean BBQ sauce. Grill, brushing generously with sauce, 15 minutes longer or until cooked and glazed.
Arrange ribs and pineapple chutney on platter or individual plates. Sprinkle with sesame seeds and onions.