Pineapple Pork Ribs

Directions

1. 1
   Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
2. 2
   Place the rib racks in a large non-metallic dish - you may need to split them into two dishes.
3. 3
   Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
4. 4
   Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
5. 5
   If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
6. 6
   If you are using a gas grill, set the grill on medium heat.
7. 7
   Place the ribs in the middle of the barbecue, away from direct heat.
8. 8
   Close the lid of the barbecue and leave the vents open for 1 1/2 hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
9. 9
   The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.