Ed's Amazing Grilled Pork Ribs - For Dinner tonight :) Who's in?

redchief wrote: Red’s Succulent Boneless Pork Ribs with Savory Pineapple Relish

4 lbs. Boneless pork spare ribs (about two boneless racks)
Two cans sliced pineapple in natural juice
Three cloves garlic
One medium onion
1/4 cup Captain Morgan's Parrot Bay Pineapple Rum (Plain rum or vodka can be substituted)
1/4 cup clover honey
One lemon
1 Tbsp Colgin® Hickory Liquid Smoke
6 Tbsp sugar
1 tsp curry powder
1/2 tsp ground cloves
1 Tbsp Asian 5 spice powder
1 ½ tsp ground mustard
1 tsp black pepper
½ tsp chili powder
Pinch of crushed red pepper
1 Tbsp salt

I cook this pork dish on the grill, but it should work fine in an oven.

Two to three hours before you begin cooking, make the marinade-relish (meat can marinate up to 4 hours, but I don’t recommend longer).
Finely chop four rings of pineapple from one can and place in large mixing bowl with a cover. Drain the juice from both cans of pineapple into mixing bowl, refrigerate remaining pineapple slices separately (these can be grilled to garnish the dish or simply kept for snacking). Finely chop onion and garlic and place into mixing bowl. Add juice of one lemon. Except for meat, add remaining ingredients and whisk marinade.

Cut each rack of pork in center and add to marinade bowl. Refrigerate until ready to begin cooking (if substituting bone-in ribs, cut rack into three pieces).

Set grill to low temperature, indirect cooking (about 300’F). Remove meat from marinade and indirectly cook until nearly done (about 1 ½ hours depending on temperature and grill style – if oven cooking place in an open, shallow pan 300’F for 1 ½ hours and then broil on each side until browned). Every half hour, flip meat and spoon small amount of marinade-relish reduction over meat. Finish pork on grill using direct heat to brown outside (just a few minutes).

Marinade to hot relish
While pork is cooking, move marinade to saucepan and place on medium heat. Reduce marinade until onions are translucent and sauce thickens.

Serve with relish beside pork acting as a dip (may be in a bowl or simply pooled on the side). You can control the intensity of the relish by reducing more or less.

We enjoy this with any type of grilled vegetable, especially squash or grilled corn.

Maddie&EthansMom replied: I'll definitely be trying this, but not tonight.

gr33n3y3z replied: Ladies and Gents this is very good

luvbug00 replied: I'm all over this one! yummy!

problem though..I'll drink the rest of teh rum I love that stuff!

redchief replied:
How is that a problem? ~~hic~~

Kaitlin'smom replied: dang that sounds YUMMY so what time is dinner

redchief replied:
18:30 - 19:00... Depends on when John gets home with his girlfriend.

Kaitlin'smom replied: darn I dont think I could get there in time, send me the left overs?

redchief replied: I could do that. How does pork hold up in a priority mail envelop to Ohio?

Kaitlin'smom replied:
probably not to good and if they are that good woudl you even have leftovers?

If I am ever in your neck of the woods you can make them for me

luvmykids replied: YUM

redchief replied:
Let's see - Answering all in one sentence:
Agreed, I always double, but tonight I'm tripling, the recipe, I would make them for anyone who came through my neck of the woods, even though we don't have woods.

MomToJade&Jordan replied: Well seeing as it's about 5 right now and I'm in Florida I'm not going to make it for dinner. Those do sound really good though.

Oh and save me some of the rum.

Calimama replied: I should make this for DH, I don't like pork but he loves it!