serves four so divide in half for two
1 tablespoon coconut oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons pure apple cider vinegar
1/4 cup gluten-free soy sauce or tamari
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup coconut sugar
salt and pepper
2 1/2 pounds spareribs (preferrably from your local farmer who raising the pigs on pasture)
In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or overnight is better.
Preheat oven to 300 degrees. Remove the ribs from the marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Reserve.
Preheat the grill. After 1 1/2 hours, remove the foil from the ribs. Baste the ribs with the reduced marinade and grill for 5 minutes. Turn and baste the ribs again with the remaining sauce and grill an additional 5 minutes. Remove and serve.