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sticky pineapple pork spareribs marinade pineapple juice brown sugar honey soy sauce garlic cracked pepper good-quality
Viewed: 49 - Published at: a year agoIngredients
- sticky pineapple pork ribs
- 3 racks pork spareribs
- marinade
- 3 cups pineapple juice
- 1/3 cup brown sugar
- 1/4 cup honey, warmed
- 2 tablespoons soy sauce
- 2 garlic cloves, chopped
- 1/2 teaspoon cracked pepper
- 3/4 cup good-quality barbecue sauce, plus more for serving
Method
- Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
- Place the rib racks in a large non-metallic dish - you may need to split them into two dishes.
- Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
- Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
- If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
- If you are using a gas grill, set the grill on medium heat.
- Place the ribs in the middle of the barbecue, away from direct heat.
- Close the lid of the barbecue and leave the vents open for 1 1/2 hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
- The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.
