I posted a preview of this week's recipe, and it tastes just as good as it looks - bacon-wrapped pineapple stuffed with boneless ribs. And for a side, mango habanero cole slaw.

Ingredients:

Ribs:

-1 lb boneless spare ribs

-2 pineapples

-1 lb bacon

-1 bottle Sweet Baby Ray's "Sweet & Spicy" sauce

-1 tsp cayenne pepper

-Salt and pepper

-2 tsp garlic salt

Slaw:

-1 small head red cabbage

-2 carrots, shredded

-1/2 red onion

-1 cup mayonnaise

-1/2 cup white vinegar

-1/3 cup sugar

-Salt & pepper

-2 cloves garlic

-2 habanero peppers

-1 large mango, chopped small

Start by preheating the oven to 250°, mixing the sauce ingredients together, then putting the ribs in a lightly-oiled casserole dish. Cover the ribs with the sauce and cook in the oven for 75 minutes.

Cut the outside of the pineapple off and core. When the ribs are done, let cool and stuff the ribs in the pineapple (it helped to cut a slice down the side of the pineapple to accomplish this). Place on an oiled baking sheet, covered with foil, and cover both pineapples with slices of bacon.

Heat up the grill on low heat (~200°F), leaving covered. Place the entire baking sheet on the grill and cook for 90 minutes. After about 60 minutes, top with the sauce. You can also accomplish this with the oven, but given how nice it's been, it seemed appropriate to grill it.

Chop up the cabbage for the coleslaw, chop up the onions, mango, and shred the carrots, and mix all the ingredients together in a large bowl, and place in the fridge to cool.

Remove the entire baking sheet from the grill and let cool. Cut bacon-length-wise and serve with the slaw.

If I can remember to take pictures of it, next week's post will be crock pot bratwurst and baked sliced potatoes.