Begin 2-1/2 hours ahead. s 1/4 c. honey 3 tbsp. white wine vinegar 1 tbsp. salt 1 tsp. Worcestershire sauce 1/4 tsp. ground ginger 6 lbs. lamb riblets

In 17-1/4 x 11-1/2 inch roasting pan, mix liquid drained from pineapple with honey, vinegar, salt, Worcestershire and ginger. (Reserve pineapple.) Add riblets; cover pan tightly with foil and bake in 325 degree oven 2 hours or until riblets are fork-tender. During last 10 minutes, add pineapple chunks. Place riblets and pineapple on warm platter. Makes 6 to 8 servings.