Add the pineapple, honey, paprika, garlic, salt, pepper, onion, cayenne, oregano, and thyme into a blender or food processor and pulse into a puree.
Transfer the puree to a medium-size saucepan over medium heat and cook, stirring often, until thickened, 10 to 15 minutes.
Take the pan off the heat and set aside.
Line the bottom of a large rimmed baking sheet with aluminum foil then set aside.
Use a small knife to lift up one end of the skin membrane from the bone-side of the ribs and then using a paper towel and your fingers pull it off and discard it.
Lay the ribs on the foil lined baking sheet, bone-side down then slather the ribs with about HALF of the sauce, cover the remaining sauce and refrigerate for later.
Cover the ribs tightly with aluminum foil then cook the ribs in the preheated oven for 3 hours.
Warm up the remaining sauce then take the ribs out of the oven.
Remove the foil cover then brush the remaining sauce onto the ribs.
Place the ribs back into the oven and continue to cook the ribs, uncovered, for about 20 more minutes.
Take the ribs out of the oven and let the ribs sit for 15 minutes before serving.
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