PORK SPARERIBS W/PINEAPPLE MUSTARD SAUCE

2 pork sparerib racks (about 6 lbs. total)
3/4 tsp. salt
l/2 tsp. pepper
Canned low salt chicken broth
l l2-oz. can frozen pineapple juice concentrate, thawed
l tbsps. soy sauce
l tbsps. Dijon mustard
2 tsps. hot pepper sauce (such as Tabasco)
Preheat oven to 375. Sprinkle ribs with s&p. Wrap each sparerib rack
tightly in foil. Arrange ribs on baking sheet and bake until very
tender, about l hour 20 mins. Cool ribs in foil l hour at room temp.
Open foil and pour juices from ribs into bowl. Degrese juices. If
necessary add enough chicken broth to juices to measure l-l/3 cups
liquid. Pour into heavy med. saucepan and boil until mixture is
reduced to l/2 cup, about l0 mins. Transfer to small bowl. Mix in
pineapple concentrate, soy sauce, Dijon mustard & hot pepper sauce.
(Glaze can be made l day ahead. Cover ribs and juices separately
and refrigerate). Prepare barbecue (medium heat). Cut ribs into
3 rib sections. Grill until crisp and brown, brushing frequently
with pineapple glaze, about 20 minutes.
This recipe will serve 4 when there is not another semi-main
dish to accompany it (hamburgers, hot dogs, shrimp, etc.)
When included in a buffet, it will serve 8.