180 minutes
  • 4-5 lbs spare ribs
  • ¼ cup Dijon mustard
  • 2-3 Tbsp. Marcum Smokey Mesquite seasoning rub
  • 1 Tbsp. canola or vegetable oil
  • 6 green onions, green and white thinly sliced and separated
  • 1 jalapeño, ribs and seeds removed, minced
  • 2 tsp. minced garlic
  • ½ cup teriyaki sauce & marinade
  • ½ cup original BBQ sauce 
  • 2 limes, juiced
  • 1 whole fresh pineapple, cut into rings (or 1 can pineapple rings)
  • 1 bunch cilantro, for garnish
  1. Prepare a large baking sheet by lining it with foil and fitting a wire cooling rack on top. The wire rack allows for even heat circulation around the ribs.
  2. Rub the ribs on both sides with the mustard and then sprinkle on the seasoning rub evenly across the ribs. (Note: this step can be done up to 1 day ahead, wrap the ribs tightly in plastic wrap and store in refrigerator).
  3. Set oven to broil and broil the ribs for about 5 minutes or until browned. Remove from oven and preheat oven to 300 degrees. Allow ribs to cool to the touch.
  4. Meanwhile prepare the sauce. Heat 1 tablespoon of oil in a small saucepan over low heat. Add the whites of the onions and cook for 2 minutes. Add the garlic and jalapeno and cook for another 2 minutes.
  5. Add the teriyaki sauce, BBQ sauce and lime juice to the saucepan and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from heat. Reserve ½ cup of the sauce into a separate container.
  6. Prepare the pineapple:
  7. a. Slice off the crown and the base, about 1 inch from the top and bottom, respectively.
  8. b. Stand the pineapple up on the bottom side. Remove the rind, starting from the top to the bottom, being careful to preserve as much of the pineapple flesh as possible. Follow the natural curve of the fruit with the knife until all the skin is removed
  9. c. Use a small paring knife to remove the circular “eyes” left in the pineapple flesh. Make shallow v-shaped cuts to remove the eyes.

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