Sin Zin Island Ribs EntréePork “Put a reggae tape into the 8 track and blast it while you prep everything. “ -Stewart Vandenberg, AVV Western Regional Sales Manager & Zinfandel Grower 2 racks of spare ribs or baby back ribs ½ a fresh pineapple or 1 can pineapple rounds/drained ¼ cup plum sauce (or you can use light brown sugar – or hoisin sauce) ¼ cup soy sauce ¼ cup Sin Zin 1 Tbsp. curry powder 1 tsp. all spice ¼ cup ginger – grated fresh or 1 tbs. ground ½ cup green onions ½ cup cilantro ¼ cup oil (olive oil is ok, but you’re not trying to add flavor) *Spice – Adjust depending on how hot you like it, or which wimpy friends are coming over. 1 tbs. chili garlic sauce or something a bit hotter like 4 minced serrano chiles (seeds and ribs included), or even a scotch bonnet. Rough chop the pineapple in the food processor, reserve half and leave the other half in the bowl. Add cilantro, green onions, ginger, Sin Zin, spice, curry, oil and soy sauce. Chop until well blended, but still slightly chunky. Add the rough chopped pineapple back in and then divide the sauce into halves. Hold one half for basting and finishing sauce. Pour the other half on the ribs after you have removed the membrane (skin from the back). Marinate for 30 minutes to 8 hours. I grill the ribs on my gas barbeque – preheated to 325. Place them in a rib rack if you have one. Otherwise, lightly oil the grill rack and place the ribs meat side down. Grill for about 75 minutes, basting with the reserved sauce occasionally. When the ribs are done, place them onto a cutting board and tent with aluminum foil for 10-15 minutes. Then cut into individual ribs and serve with some of the reserved sauce on the side. Goes well with 2014 Sin Zin.