Sauce*

1. Heat a saucepan over medium heat.
2. Add oil then onions and garlic.
3. Allow onions and garlic to sweat but not brown, then add the pineapple.
4. Let the pineapple sweat and allow the juice to evaporate.
5. De-glaze the pan with the bourbon being careful around the flame (Heated alcohol can ignite. If this happens, place the onto the pan to extinguish the flame).
6. After the bourbon reduces slightly, add the remaining ingredients, mix them together and simmer on low heat to combine the flavors.
7. Remove from heat and reserve.
8. Sauce can be made up to 5 days in advance.
9. Refrigerate until needed.

Ribs

1. Score the under side of the ribs (the concave side) running your knife diagonally in 1 1/2" crossing pattern across the connective tissue.
2. Season all sides with the salt and pepper rubbing the seasoning into the meat.
3. Place all the vegetables into the bottom of two roasting pans (If your pans are not big enough, split the eight bone sections into 2 four-bone sections and divide the vegetables accordingly into 4 foil pans).
4. Add the thyme, black peppercorns and the ale evenly into the pans.
5. Place the ribs on top of the vegetables curved side up.
6. Cover with foil tightly and bake in a 300° oven for 20-30 minutes or until the meat is fork tender.
7. Remove the ribs from the roasting pans and continue to cook using one of the following options listed below.

To prepare in the oven:

1. Cut ribs into individual rib sections.
2. Dip into sauce and place on low heat area of barbecue.
3. Continue to turn and allow sauce to caramelize onto the meat basting at least 2 times during cooking.

To BBQ:

1. Place onto a broiling rack (Best if there are raised edges so the oil doesn't drip into the oven).
2. Liberally coat all sides with sauce and bake in 300° oven for 20 minutes basting with sauce twice.
3. Cut into one-bone sections and stack on plate in a cross or fanned manner and garnish with fresh thyme leaves and pineapple slices.