THE INGREDIENTS

MARINADE

• 1 cup / 240 milliliters fresh pineapple juice
• ½ cup / 60 grams finely chopped yellow onion
• ⅓ cup / 80 milliliters honey
• 2 tablespoons rice vinegar
• 2 tablespoons thinly sliced fresh ginger
• 2 teaspoons minced garlic
•  2 racks baby back pork ribs, each about 2 pounds

GLAZE

• ⅔ cup / 135 grams firmly packed dark brown sugar
• ¼ cup / 60 milliliters dry sherry
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon hot mustard powder
• 4 large plums (about 1 pound ), pitted and quartered
•  Toasted sesame oil
• Kosher salt

Instructions

01 In a medium saucepan combine the marinade ingredients and bring to a boil. Remove from the heat and allow to cool.

02 Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Place the racks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 8 to 12 hours, turning occasionally. Remove the ribs from the bag. Strain the marinade and reserve 1 cup for use in the glaze.

03 In a large saucepan combine the reserved marinade with the glaze ingredients. Bring to a boil and simmer over medium heat, stirring occasionally, until the plums are falling apart and the liquid has thickened, about 40 minutes. Remove from the heat. Strain the glaze, pressing it through a sieve. Reserve ½ cup of the strained glaze to serve with the ribs; use the rest for basting the ribs.

04 Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.

05 Prepare the grill for indirect cooking over medium heat (350° to 450°F).

06 Lightly brush the racks with sesame oil and season with salt. Brush the cooking grates clean. Grill the racks, rib side down, over indirect medium heat, with the lid closed as much as possible, until the meat is very tender and has pulled back about ½ inch from the ends of the bones, 1½ to 2 hours. During the last 20 minutes of grilling time, baste with the glaze. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the reserved glaze.

Source: https://www.weber.com/