Pineapple Pork Ribs

Ingredients

• 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

Directions

1. 1

   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!).

2. 2

   Place the rib racks in a large non-metallic dish – you may need to split them into two dishes.

3. 3

   Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.

4. 4

   Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.

5. 5

   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.

6. 6

   If you are using a gas grill, set the grill on medium heat.

7. 7

   Place the ribs in the middle of the barbecue, away from direct heat.

8. 8

   Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.

9. 9

   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.