South Pacific Pit BBQ Baby Back Ribs

Dr. Pepper and dark beer marinate these ribs and the homemade sauce is prepared with pineapple, jalapeno, the perfect blend of seasonings and Dr. Pepper.

Ingredients:

• Ingredients:
• 2 racks baby back ribs
• 1 2.5 gallon zip top freezer bag
• Marinade:
• 2 liter bottle Dr. Pepper
• 12 ounce bottle dark beer
• Rub:
• Worcestershire sauce
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup kosher salt
• 2 tablespoons garlic powder
• 1/4 cup chili powder
• 1/4 teaspoon onion salt
• 2 tablespoons celery salt
• 2 tablespoons ground black pepper
• 2 tablespoons celery seeds
• 1 teaspoon powdered cloves
• 1 tablespoon cayenne pepper
• BBQ Sauce:
• 1 20 ounce can pineapple chunks, drained and liquid reserved
• 1 12 ounce can Dr. Pepper
• 1 cup ketchup
• 1/2 cup brown sugar
• 1 teaspoon lemon juice
• 2 fresh jalapeno peppers, stems and seeds removed, diced
• 2 teaspoons ground ginger
• 2 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

Directions:

Remove the membrane from bone side of ribs. With a paper towel, grab the membrane and pull across the slab. Place the ribs in the zip top freezer bag, you may have to cut the slabs in half. Pour in the Dr. Pepper and the beer, seal tight, place in the refrigerator and marinate overnight. For the Sauce: Place the pineapple in a blender or food processor and puree until smooth. Combine the puree and all the remaining ingredients, including the pineapple liquid, in a saucepan. Bring to a boil, reduce the heat and simmer over medium-low heat for 15 minutes, stirring occasionally until it thickens. If prepared ahead of time, refrigerate, and reheat before using. Preparation: Remove the ribs from marinade and discard the marinade. Mix all the dry ingredients for the rub together in a small bowl. Rub the ribs thoroughly with Worcestershire sauce then coat both sides of ribs generously with the rub. Now let the ribs sit out to reach room temperature which should take about 20 to 30 minutes. For Grilling with a Gas Grill: While the ribs are sitting, preheat the grill and set it up for indirect heating by turning on one side of the grill. The grill should be at a medium low heat or 250 degrees. Now you are ready to put your ribs on the grill. Place them bone side down on the side of the grill that is not turned on and close the lid. After an hour, rotate the ribs and spritz with apple juice to keep moist. The ribs will take about 2 hours to get done. When ready, remove ribs from grill and wrap tightly in aluminum foil,and believe it or not, place them in an ice chest with the lid closed tight for about an hour or until fork tender. Turn the gas back on and place the ribs back on the grill. Slather with the BBQ sauce, close the lid and let the heat caramelize the sauce. This takes about 15 minutes.

Number of Servings: 4