Just because the 4th has passed doesn't mean you missed out on these ribs. You have the rest of the summer, and then some if you hail from Florida to try these out. There will be fireworks!
Image
Ingredients
The Meat
2 racks pastured pork ribs
The Rub 1 tbs coarsely ground sea salt
1 tbs brown sugar
1 1/2 tsp dry mustard
1 1/2 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 teaspoon cumin
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp ground black pepper
The barbecue sauce
1 cup organic ketchup
1/3 cup brown sugar
3/4 cup organic pineapple juice
1/3 cup molasses
1/2 cup finely chopped fresh pineapple
1/2 cup of your favorite bourbon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
The Pineapple
1 fresh pineapple (peeled, cored and cut into thick rings)
Preparation
Make the rub; in a small bowl combine all ingredients and stir to combine well. Reserve 2 tbs. of the mixture for another day. Sprinkle the remaining mixture evenly over the ribs rubbing in with your fingers. Cover with plastic wrap, then foil and let stand for 1 – 3 hours. At least 1 hour at room temperature before cooking.
Preheat your oven to 170 degrees. Place the tightly wrapped ribs in the oven on a baking sheet to catch any drippings and cook for 4 1/2 hours. When the ribs are done, remove from oven and unwrap.
To make the barbecue sauce: finely dice some of the pineapple to equal 1/2 cup and mix all the ingredients together in a medium saucepan. Bring to a boil over medium heat then reduce to a simmer and cook until thickened slightly and reduced by about 1/3 approximately 40 - 55 minutes.
Finish on the grill: place the pre baked ribs over indirect heat for about 10 minutes. Baste both sides of the ribs generously with the barbecue sauce and move to direct heat. Place pineapple slices on top of ribs basting with a little sauce and cook over direct heat for 5 minutes. Turn the ribs and cook for an additional 5 minutes. Place the pineapple directly over the grate and cook for 2 1/2 minutes per side.
I served with cheese grits, collard greens and extra sauce* on the side.
*The remaining sauce with keep for 1-2 weeks in the refrigerator and is delicious on pork, chicken or beef.
