1 (8 ounce) can crushed pineapple in juice, undrained
1/3 cup apricot jam
3 Tbsp. FRENCH'S® Honey Mustard or FRENCH'S® Honey Dijon Mustard
1 Tbsp. Red wine vinegar
2 tsp. peeled grated fresh ginger
1 tsp. minced garlic
3 lbs. Pork baby back ribs
COMBINE all ingredients except ribs in blender or food processor. Cover and process until very smooth.
GRILL ribs on greased rack over medium heat 40 min. or until ribs are no longer pink near bone.
BASTE ribs with some of the pineapple mixture during last 10 min. of cooking. Serve remaining sauce on the side.