Yields6 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins
45lbspork spare ribs
¼cupKurtz Dijon Mustard
23tbspMarcum Smokey Mesquite Seasoning Rub
1tbspMedeiros Canola or Vegetable Oil
6green onions, greens and whites thinly sliced and separated
1jalapeno, ribs and seeds removed, minced
2tspminced garlic
½cupJade Dragon Teriyaki Sauce & Marinade
½cupKurtz Original BBQ Sauce
2limes, juiced (2 Tbsp. juice)
1fresh pineapple OR 20-oz. can pineapple rings in 100% juice
1bunch cilantro, for garnish
1
Prepare a large baking sheet by lining it with foil and fitting a wire cooling rack on top. Wire rack allows for even heat circulation around ribs.
2
Rub ribs on both sides with mustard and then sprinkle on seasoning rub evenly across ribs. (Note: this step can be done up to 1 day ahead, wrap ribs tightly in plastic wrap and store in refrigerator).
3
Set oven to broil and broil ribs for about 5 minutes or until browned. Remove from oven and preheat oven to 300 degrees. Allow ribs to cool to touch.
4
Meanwhile prepare sauce. Heat 1 tablespoon of oil in a small saucepan over low heat. Add whites of onions and cook for 2 minutes. Add garlic and jalapeno and cook for another 2 minutes. Add teriyaki sauce, BBQ sauce and lime juice to saucepan and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from heat. Reserve ½ cup of sauce into a separate container.
Prepare pineapple (skip this step if using canned pineapple):
5
Slice off crown and base, about 1 inch from top and bottom, respectively.
6
Stand pineapple up on flat bottom side. Use a serrated knife to carefully remove rind, starting from top and slicing towards bottom, being careful to preserve as much of pineapple flesh as possible. Follow natural curve of fruit with the knife until all the rind is removed
Ingredients
45lbspork spare ribs
¼cupKurtz Dijon Mustard
23tbspMarcum Smokey Mesquite Seasoning Rub
1tbspMedeiros Canola or Vegetable Oil
6green onions, greens and whites thinly sliced and separated
1jalapeno, ribs and seeds removed, minced
2tspminced garlic
½cupJade Dragon Teriyaki Sauce & Marinade
½cupKurtz Original BBQ Sauce
2limes, juiced (2 Tbsp. juice)
1fresh pineapple OR 20-oz. can pineapple rings in 100% juice
1bunch cilantro, for garnish
Directions
1
Prepare a large baking sheet by lining it with foil and fitting a wire cooling rack on top. Wire rack allows for even heat circulation around ribs.
2
Rub ribs on both sides with mustard and then sprinkle on seasoning rub evenly across ribs. (Note: this step can be done up to 1 day ahead, wrap ribs tightly in plastic wrap and store in refrigerator).
3
Set oven to broil and broil ribs for about 5 minutes or until browned. Remove from oven and preheat oven to 300 degrees. Allow ribs to cool to touch.
4
Meanwhile prepare sauce. Heat 1 tablespoon of oil in a small saucepan over low heat. Add whites of onions and cook for 2 minutes. Add garlic and jalapeno and cook for another 2 minutes. Add teriyaki sauce, BBQ sauce and lime juice to saucepan and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from heat. Reserve ½ cup of sauce into a separate container.
Prepare pineapple (skip this step if using canned pineapple):
5
Slice off crown and base, about 1 inch from top and bottom, respectively.
6
Stand pineapple up on flat bottom side. Use a serrated knife to carefully remove rind, starting from top and slicing towards bottom, being careful to preserve as much of pineapple flesh as possible. Follow natural curve of fruit with the knife until all the rind is removed
