Yield: 12 servings.
RIBS:
6 slabs pork loin back ribs
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup paprika
1/2 cup garlic salt
2 tsp. cayenne pepper
2 tsp. ground black pepper
MARINADE:
4 1/2 cups pineapple juice
HONEY-GARLIC TOMATO GLAZE:
1/4 cup olive oil
1/4 cup chopped onion
2 tsp. fresh minced garlic
4 cups ketchup
1 1/3 cups packed dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. liquid smoke
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. celery seed
To prepare ribs: Place slabs of ribs, bone-side down, on work surface. Slide knife under membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
In a medium bowl, combine both of the sugars, paprika, garlic salt, cayenne and black pepper together. Generously apply the rub mixture onto the front and back of each slab of ribs. Gently pat to ensure that the rub will adhere. Preheat smoker to 250°F. Place ribs, meat-side up, on the grate and smoke them for 21/4 hours. Remove ribs from smoker and place each slab on a doubled aluminum foil square. Foil should be large enough to completely wrap slab. Pour 3/4 cup pineapple juice marinade over each slab. Wrap and seal each slab tightly. Place ribs back in smoker for 1 hour.
Remove ribs from cooker, unwrap and discard marinade and foil. Apply a light coating of the rub to the meat side of the ribs. Return unwrapped ribs to the smoker, meat-side up and cook for an additional 30 minutes.
Remove ribs from cooker and brush with honey-garlic tomato glaze on both sides of the ribs.
Return ribs to cooker for 15 minutes or until the sauce caramelizes. Cut slabs in half and serve with extra glaze on the side.
For honey-garlic tomato glaze: Place oil in large saucepan over medium heat. Add onions and garlic and sautè until onions become translucent. Add ketchup, brown sugar, vinegar, apple juice, honey, Worcestershire sauce, liquid smoke, salt, black pepper, cayenne pepper and celery seed. Heat until sauce bubbles and starts to steam. Remove from heat and serve at room temperature.
Recipe Provided By: Chef Chris Lilly, Big Bob Gibson Bar-B-Q, Decatur, Alabama.