Grilled Country Style Ribs and Pineapple

I grew up eating grilled “Country Style Ribs”, although in those days my Father would boil them, then grill them to well done, which is not the way I like them! Now that we make our own barbeque sauce, with all fresh ingredients and some heat, I use that for basting. These are great with vegetable corn rice, and awesome as leftovers for breakfast fajitas.

Ingredients:
2 lbs country style ribs
8 oz Johnson’s barbeque sauce (or similar)
Juniper wood chips (or similar)
1 pineapple remove top, bottom, skin, cored and sliced into rings
1 tbsp good quality brandy
2 tsp Tabasco Chipotle hot sauce (or similar)
1 tbsp dark brown sugar
2 tbsp peanut or avocado oil
¼ tsp salt
¼ tsp pepper

Pull the ribs out of the refrigerator and allow them to warm up near room temperature.
Using a large Ziplock bag, add all the ingredients except the ribs, barbeque sauce, and pineapple then mix well. Add the pineapple to the marinate and mix by kneading and turning it over several times. Allow to rest 30-60 minutes turning a couple times.
Heat the grill to at least 400 °F, lay on some wood chips, then drop the ribs on and allow to sear for about two minutes per side (I start with the bone side for 3-4 minutes first) until all four sides show grill marks normally about 10 minutes.
Turn off the far-right burner (on a 3-burner gas grill) and move the ribs over to that side and allow to cook another 10 minutes or so, turning a couple times while the wood chips burn off. Next start applying the barbeque sauce with a long-handled brush after each turn for another 10 minutes. Once the sauce starts to dry up on the rib exterior, and the internal temperature is above 145F, they are done.
Near the end of cooking the ribs place the pineapple slices on the grill for about 3 or 4 minutes, then turn over and cook for another 3-4 minutes or until they soften. Pull from the grill, then pull the ribs, and remove to a dish to serve.

We usually have this over dirty rice, vegetable corn rice, vegetable orzo, or root vegetable mash, the pineapple providing a nice “sauce” on everything.