2 Racks of Spare Ribs
Dry rub, we used our Maple Chipotle
3 tablespoons brown sugar
Pineapple, about three rings plus about a cup of the juice, [use sweetened pineapple, it will thicken easier.)
Red chili flakes
1 cup of marmalade
3/4 cup Malt vinegar
8 tablespoons of butter (1 stick)
Salt and Pepper
Into a saucepan add 1/2 a grated onion. Dice the pinepple finely and add it and about 1 cup of juice, add the salt, pepper, brown sugar and marmalade. bring to boil, stir frequently and reduce to a thick consistancy.
Slice the ribs and add you rub and mix well into the ribs, place them on your smoker (or grill over indirect heat ) at about 275 fahrenheit / 135 celsius for about an hour, you want them to be about 90% done when you take them off to fry.
Into a heated wok or a large pan add a splash of cooking oil and the 1/4 cup sesame oil. Add the ribs and fry to crisp up to outside for a couple of minutes on high heat, mixing constantly. Add the reduction sauce mix to the pan / wok and mix well in, stirring constantly. once the ribs have reach the internal temp of 145 fahrenheit.
Serve with a good coating of red chili flakes and plenty of cold beer.