Pineapple-Marinated Loin Back Pork Ribs with Honey-Garlic Tomato Glaze Recipe

Honey-Garlic Tomato Glaze:
1/4 cup olive oil
1/4 cup chopped onion
2 teaspoons minced fresh garlic
4 cups ketchup
1 1/3 cups packed dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seed

6 slabs loin back ribs (12 large servings)
Dry rub marinade
4 1/2 cups pineapple juice

Lightly sauté the onions and garlic with olive oil in a large saucepan. Pour in remaining glaze ingredients and heat until the sauce bubbles. Remove from heat and serve at room temperature. Preheat cooker to 250 degrees. Generously apply your favorite basic rub, with 4 1/2 cups of pineapple juice added, to the demembraned ribs. Place the ribs meat-side up in your smoker and cook for 2 1/4 hours. Remove them from the smoker and wrap each slab meat-side down in double aluminum foil, sealing tightly. Cook for 1 hour. Remove the wrapped ribs from the smoker and apply a light coat of rub to the meat side of the ribs. Place uncovered in the smoker, meat-side up, for 30 minutes. Remove the ribs from the smoker, and brush the glaze on both sides of the ribs. Place them back in the smoker for another 15 minutes until the sauce caramelizes.