Asian Baby Back Ribs with Pineapple Ginger BBQ Sauce

So, as you know, our family is in love with Bobby Flay - he is the king of BBQ.  Even though we are (or I am) trying to follow the 17-day diet, we figured that ribs are close enough to pork loin, and therefore acceptable diet food!  (Please don't burst my bubble and tell me how unhealthy ribs are.)  Anyway, Mike is just as close to being a grill king as Bobby, and he makes darn good ribs.  We served these with some purple coleslaw.  And yes, we are clearly ready for spring and grilling season! 

 

Ingredients
 

BBQ Sauce:
2 tablespoons olive oil
4 cloves garlic, smashed
3-inch piece fresh ginger, peeled and chopped
1 large onion, coarsely chopped
2 serrano peppers, chopped
2 cups fresh pineapple juice
1 cup hoisin sauce
1/4 cup ketchup
1/4 cup dark brown sugar
3 tablespoons ancho chile powder
2 heaping tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons lite soy sauce

1 teaspoon ground cinnamon
Salt and freshly ground black pepper


Ribs:
1/4 cup paprika
1 1/2 tablespoons dry mustard
1 tablespoon ground ginger
1 teaspoon ground Chinese 5 spice
1 1/2 teaspoons ground allspice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1/4 cup chile powder

3 tablespoons brown sugar

2 racks pork ribs

Sesame seeds, for topping (optional) 

For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger, onions, and serranos and cook until soft, about 5 minutes. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, and cinnamon and cook until thickened, about 30 minutes.
 

Puree the sauce with an immersion blender (or regular blender if you don't have a stick blender). Season with salt and pepper.  Pour into a bowl and allow to cool to room temperature.
For the ribs: Stir together the paprika, dry mustard, ground ginger, allspice, salt, pepper and chile powder and brown sugar in a bowl.  Spread the ribs all over with the rub, and let sit for about an hour to season through. 
Preheat the oven to 325 degrees.  Bake the ribs for about two hours.

Preheat a gas or charcoal grill to about 300 degrees for 2.5 hours (or just finish in the oven if you don't want to bother with the grill!).  Baste the ribs generously with the BBQ sauce when there are about 20 minutes left to cook.  Top with the sauce again after they are completely cooked.

Cut the ribs apart and put on a platter.  Sprinkle the sesame seeds on top of the ribs and serve.