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1
After rinsing off with water and removing the membrane, soak pork ribs overnite for 12 hours in pineapple juice in the refrigerator, turning at least 3-4 times if ribs are not fully engulfed in the juice.
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2
This tenderizes the ribs while also adding a sweet flavor.
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3
The next day, mix Adolf's Meat tenderizer (no seasonings) with paprika, black pepper (in equal quantities) and your choice of commercial rub (Gates is great).
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4
You should have more commercial rub than the other ingredients for flavor.
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5
(If preferred, you may use your own rub, commercial or family recipe.
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6
But the Adolf's meat tenderizer is an important ingredient in this recipe.)
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7
Prior to applying the rub to the ribs, score the ribs with a knife in multiple places so that the newly mixed rub will be able to work its way into the ribs.
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8
Apply the rub to the ribs.
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9
Wrap the ribs in plastic wrap and let sit for no more than an hour in room temperature.
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10
Cook at your preferred style.
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11
I have been told that smoking and grilling work the same.
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12
However, the slower the cooking the better the rib.
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13
Marinate the ribs during the last 30 minutes to an hour with apple juice.
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14
Cooking time (smoking) is approximately 2-1/2 to 3 hours or when meat is pulling away from the bone.
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15
One 'griller' claimed that he could grill these ribs over 'direct heat' in less than one hour.
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16
After taking the ribs off of the grill, put your favorite barbeque sauce on the ribs (as much as you want) and place the ribs in a preheated 250F oven for about 15 to 20 minutes, uncovered.
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17
Now you are ready to eat!
