Ingredients
3-4 country style ribs (boneless)
1 cup italian dressing
3 slices fresh ripe pineapple
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 tbsp fresh lime juice
1 tsp lime zest
2 tsp minced serrano or jalepeño pepper
1 clove garlic, finely chopped
2 tbsp olive oil
Preparation
Marinate ribs in a large plastic zip bag with the italian dressing for at least one hour.
Preheat grill to approximately 400. Slice the lower 2 inches off the fresh pineapple, slice off from remaining fruit three 1/2" slices. Core/skin them, then grill for approx. 5 minutes per side. Some charring is ok, but don’t burn them. Remove from the grill, dice, and place in a bowl with remaining ingredients. Watch the cilantro, as a little goes a long way!
Remove ribs from marinade and remove excess from the meat. Grill at least 5-7 minutes per side until done (use thermometer, as they are usually pretty thick).
Arrange on a plate and spoon on liberal amounts of salsa.
Side note: Try serving with rice pilaf or country style smashed potatoes (skin on). You may vary the heat and associated flavor from the peppers by experimenting with different varieties.
