Perfectly sticky and gooey BBQ ribs

Looking for a rib recipe that everyone will love? Look no further. Martin and I served this platter of ribs to our friends recently and they were a huge hit with both kids and adults.

BBQ Hoisin Pork Ribs

3 racks pork side or back ribs
3 kaffir lime leaves (optional)
3 garlic cloves
1 bay leaf
1 small onion, peeled and diced
1 tsp (5 mL) peppercorns
cold water

Sauce:
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) dark soy sauce
1/4 cup (50 mL) each hoisin sauce, honey
and ketchup
3 tbsp (45 mL) dry sherry
4 tsp (20 mL) minced ginger root
2 tsp (10 mL) toasted sesame oil
1 tsp (5 mL) ancho chili powder
3/4 tsp (4 mL) Chinese five-spice powder
1/4 tsp (1 mL) ground white pepper
2 cloves garlic, minced

Garnish:
3 sliced pineapple rings
vegetable oil
3 green onions, thinly sliced

Ribs: Preheat the oven to 300ºF (150ºC). Place the ribs in a large roasting pan. Sprinkle over lime leaves (if using), garlic and bay leaf. Add the onion and peppercorns. Fill the pan with enough cold water to cover the ribs. Cover tightly with foil and braise for 2 to 3 hours or until the ribs are fork tender. Let cool in cooking liquid.

Sauce: Whisk the sugar with the soy sauce, hoisin, honey, ketchup, sherry, ginger, sesame seed oil, chili powder, five-spice powder, pepper and garlic in a bowl until well combined in a small saucepan. Bring to a boil and cook, stirring, for 5 minutes. Cool completely.

Preheat the grill to medium-high. Remove the ribs from the cooking liquid and pat dry. Brush all over with some of the reserved sauce and arrange on the well-greased and preheated grilling grate. Grill, basting with sauce and turning often, for 10 to 15 minutes or until well-glazed and heated through.

Garnish: Meanwhile, brush the pineapple with enough oil to coat evenly. Grill until well marked, about 3 minutes. Dice finely and combine with green onions.

Arrange cooked ribs on a platter and sprinkle with pineapple before serving. Makes 6 servings.