1/2 cup pineapple juice ( I used minced fresh instead)
1/2 cup honey
1/4 cup sherry
2 Tbsp. brown sugar
1 tsp. grated fresh ginger
2 cloves garlic, pressed
1 tsp. fresh ground pepper
1 tsp. non-iodized salt
2 slabs of 3.8 lbs.(per slab) and down spare ribs
Pineapple Honey Marinade
2 Tbsp. Soy sauce
2 tsp. grated ginger
1/2 tsp fresh ground black pepper
1 cup honey
Combine all marinade ingredients, bring to boil, simmer for 15 min.
Pour cooled marinade onto trimmed ribs and marinate overnight.
I used apple pucks for 3 hours of smoke at 200°F., door temp.
After smoking I slathered the ribs in leftover marinade and wrapped them in foil then into the oven at 225°F for 3 hours.
While the ribs were in the oven, I made the glaze by combining ingredients and simmering for 10 minutes then let it cool.
30 minutes before serving, I pulled the ribs out and put the glaze on and then back into the oven.
Listing party comments:I chose this recipe as a change from tomato based bbq sauced ribs and they worked out great. They were fall apart tender and the glaze at the end sent them into the heavenly category.Give it a try, your tablemates will thank you! tsquared