Marinade recipe
Pineapple slices 20oz can
Lee Kum Kee Chili oil 3 TBSP
Ginger 1 Chunk fresh (bout walnut size)
Garlic 4 cloves fresh
Soy 2/3 cup
Sugar 1/4 cup
Apple cider vinegar 1/4 cup
Cherry coke 20 oz bottle
Sriracha 1/4 cup
Ketchup 1/2 cup
Blenderize it (will top off your blender, may need to hold back on the coke till you transfer to the marinating vessel)
Marinade ribs 12-24 hours
Drain marinade into pot n set aside
Lightly rinse ribs and pat dry
Coat with thin layer of mustard
Light dust with a rub (bout half sugar plus equal parts spices ~garlic, onion, paprika for other half)
This will help form that nice caramel bark during the cook... NO SALT needed for rub.
Cook indirect heat (225-250) to 180-185 F
Glaze recipe
Bring used marinade to simmer and add
Cherry preserves 1/2 cup
Honey 1/2 cup
Molasses 1/4 cup
Touch of Chinese 5 spice (optional)
Dash of ghost pepper sauce (optional)
Reduce/Simmer till thick n dark while ribs cook
Finish with a 2-3 generous layers of glaze over last 30-45 minutes of cook
Ribs done at 195-200 F
Meat should pull clean from bone with each bite
