Flying Pineapple Ribs

For Flying Pineapple Ribs, finely chop the garlic cloves and chili pepper. Squeeze the juice from the lemons. Heat all marinade ingredients in a saucepan and simmer for a few minutes. Allow the marinade to cool slightly for use.

To prepare the spareribs, remove the skin from the legs of the ribs, season with salt and pepper, brush with the marinade and let sit in the refrigerator overnight. Cut the top and bottom of the pineapple and stand it up vertically. Now, using a knife, peel the outside of the pineapple from top to bottom.

Use the skewer clamps to secure the peeled pineapples to the skewers like two whole chickens. Then sprinkle the pineapples with brown sugar and coat with good brown rum. Wrap each pineapple with two ribs, flesh side out, and secure the ribs with the wooden skewers.

Hook the skewers, start the back burner and set the temperature to 160-180 °C. Initially grill for half an hour, if the Ribs start to color too quickly, they can be grilled for about 45-60 minutes covered with the grill foil.

Towards the end of the grilling time, the ribs can be brushed several times with the marinade to give them a nice glaze. A dry wooden skewer can be used to pierce the ribs and check for softness.

Since every grill master strives for his personal ideal consistency of the Flying Pineapple Ribs, the preparation times vary between 1½ and 2½ hours, also depending on the selected grill temperature.

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