(Yield: 24 (3-rib) servings)
4 cups Kikkoman Teriyaki Glaze
1 cup honey
1 cup pineapple juice
9 pounds pork back ribs in slabs
salt and pepper, as needed
24 fresh pineapple slices, 1/2 inch thick
In saucepan, whisk together teriyaki glaze, honey and pineapple juice over low heat for about 2 minutes or until warm. Season ribs with salt and pepper. Place in shallow hotel pan; cover with foil. Bake in 400°F oven for 1 hour; remove foil and bake 15 minutes more. Cut slabs into individual ribs (there should be about 72 ribs). Toss with 5 cups of the glaze mixture; return ribs to hotel pan. Bake glazed ribs for about 5 minutes or until glaze is shiny and dark. Keep warm. On gas or charcoal grill, grill pineapple slices for 5 minutes, turning once. Remove from grill; brush with remaining cup of glaze mixture. Keep warm. For each serving, to order: Place 1 slice pineapple on plate; arrange 3 ribs on top of pineapple.
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