Barbecue: Pineapple-Braised Ribs With Honey-Garlic Tomato Glaze Recipe

• 1/8 cup olive oil
• 1/8 cup chopped onion
• 1 teaspoon minced fresh garlic
• 2 cups ketchup
• 3/4 cup packed dark brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 1/8 cup honey
• 3/4 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon celery seed
• 2 racks of pork spare ribs
• Your favorite dry rub
• 3 cups pineapple juice

1. Remove the membrane and trim the ribs. Rub each rack liberally with your favorite dry rub. Place ribs in the refrigerator over night.
2. Lightly saute the onions and garlic with the olive oil in a saucepan. Add the remaining glaze ingredients and heat until the sauce bubbles. Remove from the heat and let cool to room temperature.
3. Remove the ribs from the fridge while you preheat your smoker to 225 degrees. Place the ribs in the smoker, meat side up, and smoke for 3 hours at 225 degrees.
4. Remove the ribs and wrap each slab meat-side down in double aluminum foil. Pour 1 1/2 cups of pineapple juice over each rack and seal foil tightly. Place ribs back into the smoker and cook for an additional hour.
5. Remove ribs from the smoker and the foil. Lightly apply more dry rub, and then place back into smoker, meat side up, to cook for an additional hour or until done.
6. Brush glaze on top of the ribs and continue to cook until the sauce caramelizes. Remove from the smoker, slice, and serve.

olive oil, onion, fresh garlic, ketchup, brown sugar, apple cider vinegar, apple juice, honey, worcestershire sauce, salt, black pepper, cayenne pepper, celery, pork spare ribs, favorite dry rub, pineapple juice

Taken from www.seriouseats.com/recipes/2008/05/barbecue-pineapple-braised-ribs-with-honey-garlic-tomato-glaze-recipe.html (may not work)