• Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. 
• Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.
• In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 
• Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10minutes longer if necessary.

For the baby Back Ribs

• Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.
• Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 
• Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar. Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25minutes.
• When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release. Carefully remove ribs from the inner pot. 
• Set your oven to BROIL. Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.
• Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.
• Remove ribs from oven, and serve with more sauce on the side.