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This is actually the recipe:
Hot Pineapple BBQ Ribs
4 tablespoons coarse salt (kosher or ocean)
two tablespoons light brown sugar
2 teaspoons freshly ground pepper
1 teaspoon granulated garlic clove
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon chili powder or paprika
1/2 teaspoon ground cinnamon
3 racks baby back pork ribs (four to five pounds, total)
Result in the rub: Put the two tablespoons of coarse salt, brown sugar, pepper, granulated garlic clove, onion powder, allspice, chili powder, and cinnamon in a tiny bowl and blend together with your fingers, splitting up any protuberances. Sprinkle the rub over each side from the ribs, rubbing it to the meat. Cover the ribs with plastic wrap and let cure within the refrigerator not less than one hour or as lengthy as 4. The more the ribs cure, the more potent the taste is going to be.
HOT PINEAPPLE BBQ SAUCE
Ingredients:1 tablespoon vegetable oil
1 medium onion, diced (about 1 cup)
2 cloves garlic clove, minced
2 teaspoons fresh ginger root, minced
one to two habanero peppers, seeded and minced
2 cups pineapple juice, plus additional as needed
1/3 cup brownish sugar, in order to taste
1/4 cup distilled white-colored vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt (kosher or ocean), in order to taste
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground allspice, in order to taste
1 cup finely diced fresh or canned pineapple
3 tablespoons fresh cilantro leaves
Inside a large nonreactive saucepan over medium heat, sauté the onion, garlic clove, ginger root, and chilies until soft, about a few minutes. Don’t let brown.
Add some pineapple juice, rum, wine, brown sugar, vinegar, and Worcestershire sauce. Increase heat to medium-high, and lower the mix by one-third. Add some salt, pepper, allspice, and pineapple and prepare over low heat for around twenty minutes.
Add cilantro into mixture and prepare for five more minutes over low heat. When the mixture appears too thick, increase the pineapple juice. Adjust the seasoning, adding salt or allspice to taste.
Cover and refrigerate otherwise using immediately. Sauce can be created as much as three days ahead.