Pineapple Infused Apple Smoked Spareribs

Mrs. Tom wins Limbo contest

Mrs. Tom is flying high headed to the Hawaiian Island of Maui and has decided to pass on the space jump and opted for a smooth landing on the Island last Friday. We should be looking for a dish inspired by the Pacific Rim and some of Mrs. Tom’s festivities this week.

Extra Extra Mrs. Tom WINS LIMBO CONTEST in Maui! The island is a buzz talking about Mrs.Tom setting the bar for the weekly limbo event and Hawiian feast. After she feasted on the spareribs claimimg them to be the best she ever had.

She talked her Hawaiian host-chef into discussing the details of how he made those ribs. This is the last of the grilling season before we have to talk pumpkins and turkey sandwiches. So we finish the the season off with the king of all back yard grilling fare, ribs done Mrs.Tom's Hawaiian Style.  

Serves 4

¼ cup Asian fish sauce
½ cup fresh pinapple juice¼ cup chopped fresh cilantro
3 tablespoons brown sugar
3 tablespoons fresh chopped garlic
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 / 3 and down spareribs

6 handfuls of apple wood chips soaked in water for 1 hour and wrapped in foil with holes poked in the foil.

In a bowl mix all the marinade ingredients

Cut off the excess flap meat and slide a knife under the membrane on each of the ribs and loosen so that the marinade can penetrate. In a tall kitchen bag doubled up place the ribs and marinade, tie the bag tightly. Let them marinade over night refrigerated. You can cut the ribs in half if the space on your grill dictates.

Light the grill and leave a low two zone fire for 10 minutes fro gas and 20 to 30 for charcoal, one side on low and one on medium heat. Fill a drip pan with water and place the wood chips wrapped in the foil on the back of your grill and close the top. Pull the ribs and let them come to room temperature while the grill heats up.

Reserve the marinade and transfer to a small sauce pan and reduce at a boil for a few minutes to use later as a basting sauce. If you have a charcoal grill you can spread some of the wood chips over the coals and add coals as you need them to maintain a low fire. Make sure you poke the holes in the foil with the wood chips.

Place the ribs bone side down on the grill on a low to medium heat. Leave the ribs for an hourbefore you begin to rotate and turn the ribs. Begin using the basting sauce and cook at a low indirect heat for about 4 total hours.

Mrs. Tom’s SecretRemove the ribs wrap them in foil and let them sit for 15 minutes. They should pull nicely from the bone and licking your fingers is suggested and acceptable.