Instructions: ** 2 TABLESPOON OF FRESH GROUND GINGER ROOT OR 1/2 TEASPOON OF GROUND IN A SMALL SAUCEPAN, COMBINE PINEAPPLE JUICE, SOY SAUCE, SHEERY, SUGAR, CORNSTARCH, GINGERROOT AND GARLIC. COOK AND STIR FOR 2 MINUTES AFTER BRINGING TO A BOIL. BRUSH ON RIBS DURING THE LAST 15 MINUTES OF GRILLING OR BROILING.

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