Pineapple Honey Marinade

  • 2 cups chicken broth
  • 1 cup soy sauce
  • 1 cup Ketchup
  • 1/2 cup pineapple juice ( I used minced fresh instead)
  • 1/2 cup honey
  • 1/4 cup sherry
  • 2 Tbsp. brown sugar
  • 1 tsp. grated fresh ginger
  • 2 cloves garlic, pressed
  • 1 tsp. fresh ground pepper
  • 1 tsp. non-iodized salt
  • 2 slabs of 3.8 lbs.(per slab) and down spare ribs

Pineapple Honey Marinade

  • 2 Tbsp. Soy sauce
  • 2 tsp. grated ginger
  • 1/2 tsp fresh ground black pepper
  • 1 cup honey


  1. Combine all marinade ingredients, bring to boil, simmer for 15 min.
  2. Pour cooled marinade onto trimmed ribs and marinate overnight.
  3. I used apple pucks for 3 hours of smoke at 200°F., door temp.
  4. After smoking I slathered the ribs in leftover marinade and wrapped them in foil then into the oven at 225°F for 3 hours.
  5. While the ribs were in the oven, I made the glaze by combining ingredients and simmering for 10 minutes then let it cool.
  6. 30 minutes before serving, I pulled the ribs out and put the glaze on and then back into the oven.

Listing party comments:

I chose this recipe as a change from tomato based bbq sauced ribs and they worked out great. They were fall apart tender and the glaze at the end sent them into the heavenly category.

Give it a try, your tablemates will thank you!