Instead of reaching for crushed red pepper, try using small whole dried red chiles, which retain their biting taste. Garlic is also critical to this recipe; when added to pineapple or other fruit in a barbecue sauce, it creates a lovely balance between spicy and sweet. The sauce can be used to glaze grilled pork chops, chicken and shrimp. Plus: More Pork Recipes and Tips
How to Make It
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°.
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.