Hawaiian Spareribs, suggested by Karli

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I made this recipe from allrecipes.com but used pork loin instead of spare ribs.

INGREDIENTS

* 1/4 cup vinegar
* 1/2 cup ketchup
* 1 tablespoon soy sauce
* 1 (8 ounce) can crushed pineapple, undrained
* 3 tablespoons brown sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 tablespoon fresh ginger, grated (optional)
* 3 pounds pork spareribs, cut into serving size pieces

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
3. Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
4. Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Suggested by Allison - Pineapple and Spinach Salad

Here it is. It's from Julee Rosso's Fresh Start, although I've messed with it a bit and I don't bother measuring past the dressing stage. Really, who does for salads? She throws in some parsley and lime zest and doesn't have the coconut.


Pineapple and Spinach Salad

1/2 tsp. finely minced ginger
1/4 cup brown sugar
pinch cinnamon
1/2 tsp vanilla
2 Tbsp water
a bit of grated coconut
2 cups pineapple chunks (I just buy a good-sized can of them)
a good handful of coarsely chopped pecans
most of a bag of spinach (I measure soooo closely, lol!)
small sweet onion, thickly sliced

In a saucepan, combine ginger, sugar, cinnamon, vanilla, and water over medium heat, stirring, until the sugar dissolves. Add the pineapple and cook 15 minutes or so, until the sauce thickens and the pineapple's coated with the syrup. Stir in the coconut. Throw it in a salad bowl over the spinach and onion, toss well, serve immediately.

Grilled Pineapple, by Snarlia

Take a fresh pineapple, peel, core and slice about 1/2 inch thick slices.
Dip slices in coconut milk then dredge in a mixture of sugar and cinnamon.
Cook on a medium hot grill, maybe 2-3 minutes per side.
Serve with vanilla ice cream, or just eat it plain as a side dish.