Summer is here and it’s time to start drinking ice cold beverages and getting messy with your family and friends eating some awesome ribs. I did my rib research on getting the moistest and flavorful ribs. I used a Char-Broil Grill infrared with indirect heat. It takes some time to get a moist rib, but trust me, it is worth it!
1/2 cup dark soy sauce
4 tablespoons creamy peanut butter
6 tablespoons Miso Paste
2 tablespoon honey
4 teaspoons brown sugar
2 teaspoon molasses
4 tablespoons spicy rice wine vinegar
1 teaspoon of garlic powder
2 tablespoon sesame oil
1 teaspoon sriracha
1/4 fresh pineapple diced
1. Mix together all the marinade ingredients: 1/2 cup dark soy sauce,4 tablespoons creamy peanut butter, 6 tablespoons Miso Paste, 2 tablespoon honey, 4 teaspoons brown sugar, 2 teaspoon molasses, 4 tablespoons spicy rice wine vinegar, 1 teaspoon of garlic powder, 2 tablespoon sesame oil, 1 teaspoon sriracha, and 1/4 fresh pineapple diced.
2. Pour half the marinade on the Ribs and leave in the fridge overnight.
3. Mix a 1/2 ketchup with the remainder of the marinade, cover and refrigerate.
4. When you are ready to cook the ribs, heat half the grill on medium heat and place the ribs on the half of the grill that is not heated. This is called indirect heat. Leave the ribs on the grill for 30 minutes.
5. While the ribs are on the grill, make a foil tent out of 3 large pieces of foil.
6. Enclose the ribs in a leak-proof foil pouch with 3/4 cup pineapple juice. Set this on the grill on the cool side using indirect heat again for another 30 minutes. This steaming method helps make the meat tender.
8. Baste the ribs with the remainder of the marinade. Cook for 10 minutes on high indirect heat (about 400 degrees on the indirect side).
9. Flip the ribs over and slice between the bones.
10. Serve with pineapple slices and a pineapple cocktail that you make with the remainder of the pineapple juice.