SWINEAPPLE

1 large pineapple (larger the better)
12 rashers good quality bacon
5 – 6 boneless pork ribs
1 bottle rib glaze

Heat oven to 180 ºC. (Or use a BBQ Smoker if you have one).
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1″ thickness.
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Generously smother the “Swineapple” with the bottle of rib glaze.
Place in the pre-heated oven or BBQ smoker for 4½ – 5 hours.

Slice and enjoy!

Recipe and photo: Samantha Minne