3 lbs boneless country-style pork ribs; cut into single pieces
salt and pepper
1 cup crushed Dole pineapple with juice
1/2 cup Heinz ketchup
1/4 cup molasses
1/4 cup prepared French’s yellow mustard
1/4 cup brown sugar; packed
2 tablespoons red cider vinegar
1/2 teaspoon Worcestershire
1/2 teaspoon garlic powder
1/2 teaspoon McCormick onion powder
1/4 cup bourbon (more or less to taste)
Preheat oven to 350°F.
Salt and pepper both sides of ribs and sear in a heated skillet over medium high heat until browned and caramelized on both sides.
While the ribs sear, add rest of ingredients to a small saucepan and bring to a bubble. Turn off heat and let set until ribs are done searing.
Place seared ribs in a Dutch oven and cover with half of the sauce. Place Dutch oven in the oven and set timer for one hour.
After an hour, ladle the remainder of the sauce over the ribs. Return Dutch oven to the oven and set timer for another 30 minutes.
After 30 minutes remove from the oven and serve.