Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Pastry Brush
- 1 rack of pork ribs (approx. 16 ribs)
- 1 lime, juiced and zested
- 3 tablespoons soy sauce
- 1 teaspoon red chili flakes
- 1 2-inch piece of ginger, peeled and thinly sliced
- 2 tablespoons canola oil
- 6 tablespoons molasses or honey
- 1 tablespoon ground cinnamon
- ½ cup pineapple juice
Remove the ribs from the refrigerator and allow them to become room temperature.
Prepare your grill
Turn the burners on your grill to high. Lower the cover and let heat for 15–20 minutes. Then, turn the grill to medium.
In a medium mixing bowl, whisk together all the ingredients.
Add mixture to a saucepan and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
Place ribs directly on the grill and cook 30–40 minutes, turning once every 5 minutes or so, and basting using a pastry brush with the sauce each time you turn.
Cook until a cut into the meat shows that there’s no pink at the center.
Sauce and serve
Take the meat off the grill, cut them into individual rib portions, toss with any remaining sauce, and serve.