2 slabs pork ribs
pineapple juice
apple juice
Adolf's meat tenderizer (has no seasonings)
paprika
black pepper
commercial dry rub (Gates is great, or make your own)

After rinsing off with water and taking the "membrane" from the bone side of the ribs, soak pork ribs overnight for 12 hours in pineapple juice in the refrigerator, turning at least 3-4 times if ribs are not fully engulfed in the juice. This tenderizes the ribs while also adding a sweet flavor.

The next day, mix Adolf's meat tenderizer (no seasonings) with paprika, black pepper (in equal quantities) and your choice of commercial rub (Gates is great). You should have more commercial rub than the other ingredients for flavor. Prior to applying the rub to the ribs, score the ribs with a knife in multiple places so that the newly mixed rub will be able to work its way into the ribs for more tenderizing. Apply the rub to the ribs. Wrap the ribs in plastic (Saran) wrap and let sit for no more than one hour in room temperature.

Cook at your preferred style. I have been told that smoking and grilling the ribs will result in the same tasty dish, but smoking will take a little longer of course. However, the slower the cooking the better the rib.

Marinate the ribs during the last 30 minutes to an hour of cooking with apple juice.

Average cooking time is 2-1/2 to 3 hours. Ribs should be done when the meat is pulling away from the bones.

Submitted by: Vinny