For the glaze, combine pineapple preserves, Kitchen Bouquet, vinegar, and mustard. Set mixture aside. Salt ribs and place the slabs, bone side down, on grill over slow coals. Broil for about 20 minutes then turn meat side down and broil until nicely browned, about 10 more minutes. Again turn meat side up and continue broiling without turning for about 30 minutes or until meat is well-done, brushing frequently with the glaze. Makes 3 or 4 servings.