Polynesian Baby Back Ribs
source: Championship Barbecue by Paul Kirk
2 slabs baby back ribs
Polynesian Marinade:
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons firmly packed light brown sugar
2 tablespoons clover honey
2 tablespoons cream sherry
3 cloves garlic, pressed
1. In a medium-size nonreactive bowl, combine the pineapple juice, soy sauce, brown sugar, honey, sherry, and garlic.
2. Prepare the ribs by removing the membrane and trimming away any large pieces of fat. Place the ribs in a nonreactive baking dish or zippered-top plastic bag. Pour the marinade over the ribs, making sure to coat them on all sides, cover with plastic wrap or seal, and let marinate for at least 4 to 6 hours or overnight in the refrigerator.
3. When ready to cook, prepare the grill for indirect cooking by putting the coals on one side of the grill.
4. Remove the ribs from the marinade, shaking off any excess marinade. Transfer the remaining marinade to a saucepan and bring to a boil over medium-high heat; let simmer for 5 minutes, set aside to cool, and refrigerate.
5. Place the ribs on the grill, opposite the coals, cover and cook at a low temperature of about 225°-250°F for 4 to 5 hours. Add wood or coals as needed to maintain the cooking temperature. Baste the ribs for the last hour of cooking with the cooked marinade, turning the ribs as often as needed so the baste doesn’t burn or caramelize.
6. Remove the ribs from the grill and let rest for 10 minutes before cutting into individual ribs.