Pineapple and Coconut glazed Pork Spare Ribs

• 1 rack of pork spare ribs approximately 1 kg – 2.2 lbs.

Marinade

• 250 ml – 1 cup pineapple & coconut juice
• 2 tbsp coconut cream
• 2 tbsp fresh coriander chopped
• 1 green chilli

Dry Seasoning:

• ¾ tbsp brown sugar
• ½ tbsp coarse salt
• ½ tbsp pepper
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tbsp ground allspice
• ¼ tsp chilly powder

Glaze:

• 125 ml – ½ cup pineapple & coconut juice
• 1 ½ tbsp rice vinegar
• ¾ tbsp brown sugar
• ¾ tbsp butter
• salt & pepper

Pineapple & Coconut Barbecue Sauce (to serve)

• 125 ml – ½ cup pineapple & coconut juice
• ¼ tsp chilly powder
• 1 tsp minced ginger
• 30 ml – ¼ cup ketchup
• ¾ tbsp rice vinegar
• ½ tbsp Worchestershire sauce
• ½ tbsp brown sugar
• 1 tsp soy sauce
• salt & pepper