Pineapple and Red Chile-Glazed Baby Back Ribs

Ingredients

1. 1 cup finely diced ripe pineapple
2. 4 garlic cloves, minced
3. 2 dried red chiles, seeded and finely chopped
4. 1 teaspoon minced fresh ginger
5. Two 1 1/2-pound racks of pork baby back ribs
6. Salt and freshly ground pepper

1. Preheat the oven to 400°. In a small bowl, combine the pineapple, garlic, chiles and ginger. Set the racks in a small roasting pan, meaty side up, and season generously with salt and pepper. Spoon half of the pineapple mixture over each rack of ribs, spreading it evenly. Pour 1/2 cup of water into the pan, cover tightly with foil and roast for 30 minutes. Remove the pan from the oven and increase the temperature to 500°.
2. Uncover the ribs and baste them with the pan juices. Roast them on the top rack of the oven for 15 minutes, rotating the pan and basting every 5 minutes with the pan juices, until nicely glazed on top. Let the ribs rest for 10 minutes, then cut down between them and serve.