POK ribs

I had this idea for ribs after having a South American dish called POK CHU this is very delicious and I thought would be great as ribs. I would do this with baby back ribs since they are naturally the most tender ribs.

Ingredients
• Baby back ribs
• 2- lemons (large)
• 2-oranges
• 2- limes (large)
• 1 small onion or 1/2 of a large onion
• 5-6 cloves of garlic
• 1 cup of brown sugar
• Salt
• pepper
• Jalapeno (optional)

prep your ribs about an hour before placing your ribs on the smoker. Cut all of your lemons limes and oranges and juice them into a Ziploc bag slice up your onion and prep 6 cloves of garlic ( just cut the garlic in half ). Place ribs , citrus, onions and garlic in ziploc and let sit on the counter for an hour. Turn your ribs while marinating every so often to make sure the citrus gets all over the ribs plus letting the ribs get to room temp will keep the meat from contracting when placing them on the grill or smoker. When the ribs and smoker are ready remove the ribs from the bag and pat them dry with a paper towel add your salt and pepper to taste and place them on your smoker. If you have the ability to control you smoker temp keep it in between 200 and 250 degrees for about 6 hours you can take the ribs off after 4 hours but they will be more tender at about 6. Reserve your marinade because this will also become your sauce. Just place the marinade into a sauce pan and add the brown sugar and a Jalapeno cut in half turn up the heat and bring to a boil and let the onions get soft once this happens remove the onions, garlic and Jalapeno. Reduce the marinade down to about half. This can be placed in the fridge until the ribs are about done. About 10 minutes before removing the ribs coat the ribs with the sauce and if you are using a grill to do your smoking place the ribs directly over the coals after applying the sauce and caramelize them a bit. Eat and Enjoy.... Anyone that tries this let us know what you think.

PS.. This goes well with a good Hefeweizen.. Cheers!!!

Shanks