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I originally wrote this back in 2015 and it is still our FAVORITE recipe for ribs. I made them again recently and wanted to update that I used orange marmalade instead of the apricot pineapple jam and hubby thinks they are even better.

“We had the most amazing dinner tonight if I do say so myself.  I was missing a few ingredients for my normal BBQ sauce so made a few substitutions and we have a new “NORMAL” in this family. I added fresh pineapple slices topped with some of the BBQ sauce during the last 30 minutes of bake time and they were so juicy, tender and flavorful. We added a fresh steamed artichoke and there were NO leftovers!  I will use the rest of the sauce on chicken later in the week.”

ALOHA BBQ PORK RIBS
2-4 pounds baby back pork ribs
Fresh ground salt and black pepper

• Preheat oven to 325°.
• Bring ribs to room temperature.
• Remove the membrane from the back of the ribs.
• Generously sprinkle with salt and pepper.
• Line a large cookie sheet with heavy duty foil.
• Arrange ribs bone side up and cover with the foil.
• Bake for 2 hours undisturbed.
• Uncover, add pineapple slices and top with sauce and bake another 30 or minutes until the meat pulls away from the bone easily.
  

SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam (orange marmalade works well too)
1 tablespoon soy sauce
1 tablespoon QUALITY honey
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

• In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
• Reduce heat to as low as possible and simmer while the ribs bake. Sauce will thicken during this simmering so stir frequently.