Have I mentioned lately how useful it is to have a husband who used to be a butcher? It is so choice. If you have the means, I highly recommend picking one up.
Here’s how The Yankee keeps me from being a size six! Or eight. Never mind.
You will need:
- Pork ribs — lotsa pork ribs
- One can pineapple chunks
- One bottle beer — cheap is fine
- Dry rub of your choice; Char Broil It is our favorite
- Your favorite barbecue sauce — Sticky Fingers is our favorite
Not a long list, right? You can do this.
- Start with the ribs. On the concave side of them, make a slit down the middle and pull off the membrane. The Yankee says this is non-negotiable
- Put them in a shallow baking dish (or two… or five, depending on how big your hungry mob is) and pat on the dry rub on both sides
- Scatter the pineapple chunks over the ribs, then pour in the remaining pineapple juice and a bottle of beer, divided evenly if you have more than one pan
- Cover tightly with foil and bake at 250F for at about two and a half hours till nice and tender
- Slather on the barbecue sauce and get thee to a grill! They’ll only take about 20 minutes total — you’re just sealing on the sauce, not cooking the meat
- Serve with cornbread , crackaroni, roasted broccoli, and a roll of paper towels