Contributed by: Chris WebAdmin. of RecipesNow.com
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Blanch ribs in simmering salted water 30 minutes; drain. Preheat grill. In a medium saucepan, combine the brown sugar, sherry, vinegar, Worcestershire sauce, salt and ginger. Bring to a boil, add the crushed pineapple with juice and simmer 5 minutes.
Remove from heat; stir in hot pepper sauce and coconut. Arrange ribs in a baking pan and brush generously with the sauce. Grill under preheated grill 8 minutes, turn and grill 8 minutes more. Brush frequently with the sauce to keep the ribs moist.
Arrange on a platter; serve hot.
Serving Size: Makes 6 Servings
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