Rib-Stuffed Spoon Bread

20 canned pineapple rings, drained Vegetable cooking spray
Flour
2 81/2-ounce boxes corn bread mix
1 tablespoon each finely diced red, yellow, green and orange bell pepper
1/2 teaspoon Mexican or regular dried oregano
1/2 teaspoon dried cilantro flakes
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 full slab Curly’s* fully cooked pork baby back ribs in barbecue sauce
3 ounces shredded Mexican cheese blend

1. Preheat oven to 400°F. Heat grill until smoking hot.
2. Lightly coat 1 side of pineapple rings with cooking spray. Place sprayed side down on grill and cook until grill marks appear, 1 1/2-2 minutes.
Alternatively, heat a sauté pan over high heat for 2 minutes. Add pineapple and sear until golden brown, about 2 minutes.
3. Coat a 12-by-9-by-1-inch disposable aluminum baking pan with cooking spray and dust with flour. Blend corn bread mix. Stir in bell pepper, seasonings and sugar. Pour into pan.
4. Slice pork into individual ribs. Scrape off excess sauce and reserve. Insert 10 ribs into batter, spacing evenly and allowing about 1 inch to extend over pan edge.
5. Bake until corn bread is almost done. Sprinkle with cheese and finish baking. Let cool slightly.
6. Heat reserved sauce in a saucepan.
7. To serve, place 2 pineapple rings on each plate. Cut spoon bread into
10 squares and place on top of pineapple. Spoon reserved sauce around plates.
Makes 10 servings.