Pineapple whiskey BBQ baby back ribs

Finally recovered from the cookoffs over the Christmas festive season. Now it is on to Brofeifei first recipe of 2014! Wifey was craving for BBQ baby back ribs and in Singapore, there is no lack of good ribs place but sadly none quite cut it these days. I searched the internet for a traditional southern BBQ baby back ribs recipe and made some of my own adaptions to make this better. Wifey and I just polished a whole rack of this and she commented that this is Brofeifei best dish yet! So give this recipe a shot! A bit complicated but more than worth it for family and friends!

1. Massage pork rub all over a rack of baby back ribs. Refrigerate overnight.
2. To make sauce, sautee half a white onion & 6 cloves of garlic in pot of hot vegetable oil
3. Add 1 cup of ketchup
4. Add 1 small can of tomato puree
5. Add 1/2 cup of apple cider vinegar
6. Add 1/2 cup of HP sauce
7. Add 1/4 cup of worcester sauce
8. Add 3 tablespoons of brown sugar
9. Add 3 tablespoons of tabasco sauce
10. Add 3/4 cup of whiskey to give the smokey flavour
11. Add black pepper & stir well
12. Remove baby back ribs from fridge & place in roasting pan
13. Pour sauce over ribs & cover with aluminium foil
14. Sprinkle handful of pineapple chunks & pitted cherries
15. Shove it into 175C oven for 2 hours
16. After 2 hours, remove foil and switch oven to "Grill" mode at medium power
17. Grill for another 50mins, basting the ribs every 10mins.

Adjust the sauce to your liking so taste the sauce as you are making it. There is no right or wrong in cooking, only what you like or don't like! Serve with a hot potato mash and fresh herbs compliments the rack of wholesome smokey goodness perfectly!

Prep time: 15mins     Cook time: 3hrs    Level: Tok Kong!