If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 tablespoon each kosher salt & ground black pepper
1 rack pork spareribs
3 tablespoons plain yellow mustard
1/4 cup vinegar, white or apple cider preferably
Approximately two, 6” x 2” x 1/2” thick piece of pineapple with the rind removed
1 small onion or 1/2 large
3 habaneros, stemmed, seeded and diced
2 big cloves garlic
2/3 cup ketchup
3 tablespoons apple cider vinegar
1/4 cup brown sugar
1 tablespoon cumin
good pinch kosher salt & pepper
Directions
Preheat oven to 350
Put the paprika, chili powder, brown sugar, cumin, garlic powder and salt and pepper in a small bowl - mix well
Remove membrane from back of ribs, rub with mustard then season really well with the rub - but don’t rub it in, just pat it on
Put on a rack on a sheet pan, add the vinegar and cover with foil - but in the oven for 90 minutes
While it cooks, heat grill to medium high, lightly oil pineapple slices until good grill marks appear, about 5 minutes
Also heat about a tablespoon of oil in a pan and add the onion, let soften a couple minutes then add the habanero
After a couple more minutes, add the garlic and when fragrant - put in the ketchup, vinegar, cumin, brown sugar and salt and pepper. Mix well and let simmer about 10 minutes
Chop the pineapple into a dice, and put in a processor with everything else from the pan
Mix until smooth, adding a little water if too thick for your liking - remove and set aside
When they’re done remove from the oven and carefully lift up the foil because there will be a lot of steam. Pull off any liquid and take the ribs outside to the barbecue
Put them face down and let grill a few minutes until nice marks appear then flip them over
Now you can start saucing, and after a couple minutes flip them back so the sauce is now face down
Sauce the back and give them a minute or two before flipping them back over, and saucing once more
