GRILLED BABY BACK RIBS WITH PINEAPPLE GLAZE
These ribs are a rare indulgence and a favorite among many long-time Scramblers. People can't get over how easy and delicious they are!
Provided by Jessica Braider
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat (or preheat the oven to 300 degrees).
- In a small bowl, combine the paprika, salt, chili powder, cinnamon, and 1 tsp. brown sugar.
- Lay the ribs flat in a dish with sides. Sprinkle the spice mixture evenly over both sides of the ribs and rub it into the meat with your fingers. (This can be done up to 24 hours in advance.)
- To make the glaze, in a small saucepan, combine 1/4 cup pineapple juice (from the can of pineapple slices) with the ketchup, Worcestershire sauce, and 2 Tbsp. brown sugar. Bring it to a boil over medium-high heat and simmer it for 8 - 10 minutes, stirring occasionally, until it is thickened and has reduced by about 1/3. Set it aside.
- Grill the ribs for 20 minutes, turning them once.
- Then, brush the top side of the ribs with the glaze and continue to cook them, flipping and brushing with the glaze every 5 - 10 minutes, until the ribs are nicely browned and the meat cuts easily with a sharp knife, about 40 minutes total (but check them sooner if your grill runs hot). If the ribs start to blacken reduce the heat and move them off the direct heat. (Alternatively, bake the ribs in the oven for 1 hour. Then uncover the ribs, brush the tops with the glaze, re-cover, and cook for another hour. Uncover the ribs, brush on more of the glaze, and cook for 30 minutes more, uncovered, or until the meat pulls away from the bones at the ends.)
- When the ribs are about 10 minutes from being done, grill the pineapple slices directly on the grates of the grill for 3 - 5 minutes per side until they are lightly browned.
- If any glaze remains, bring it to a boil for 2 - 3 minutes on the stovetop to eliminate any bacteria from the raw meat, and serve it on the side with the ribs.
- Cut the rack(s) into individual ribs to serve. Serve them immediately with the pineapple or refrigerate them for up to 24 hours (if you can wait that long!).
PINEAPPLE GLAZED RIBS
Pork and pineapple are a perfect combo for ribs
Provided by Judith Hannemann
Categories Appetizer Main Main Course
Number Of Ingredients 13
Steps:
- Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
- You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it's a syrupy consistency-this will take about 1 hour. Season to taste with salt and you may like a splash (about 1 tsp) of fresh lemon juice added.
- Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
- Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.
Nutrition Facts : ServingSize 1 serving, Calories 620 kcal, Carbohydrate 32 g, Protein 41 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 1292 mg, Fiber 1 g, Sugar 23 g
SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, cayenne, ground cumin, chili powder, garlic powder, baby back ribs, diced pineapple, barbecue sauce
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
- Rub the spice mix all over the baby back ribs.
- Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
- Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
- Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
- Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
- Enjoy!
Nutrition Facts : Calories 1043 calories, Carbohydrate 101 grams, Fat 53 grams, Fiber 4 grams, Protein 36 grams, Sugar 78 grams
BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the dry rub in a small bowl and mix together well.
- Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
- Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
- Place the wrapped ribs in the fridge to marinate for 2 hours.
- Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
- Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
- Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
- Cut the ribs into individual pieces and serve with extra sauce.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
People also searched
More about "grilled baby back ribs with pineapple glaze recipes"
PINEAPPLE-GLAZED BABY BACK RIBS WITH GINGER-PINEAPPLE-RUM …
From barbecuebible.com
Category RibsEstimated Reading Time 3 mins
PINEAPPLE-GLAZED BABY BACK RIBS - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 1 min
GLAZED BABY BACK RIBS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
HULI HULI RIBS | KEVIN IS COOKING
From keviniscooking.com
MARINATED, GLAZED, OR BRAISED, THESE ARE THE 13 SPARERIBS …
From msn.com
GRILLED BABY BACK RIBS & STICKY BROWN SUGAR GLAZE …
From myrecipes.com
HOW TO GRILL EASY BABY BACK RIBS - ALLRECIPES
From allrecipes.com
BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)
From onceuponachef.com
BARBECUE: PINEAPPLE-BRAISED RIBS WITH HONEY-GARLIC …
From seriouseats.com
GRILLED BABY BACK RIBS WITH PINEAPPLE GLAZE | KITCHEN EXPLORERS
From pbs.org
BARBECUE RIBS WITH SPICED RUM PINEAPPLE SAUCE
From downshiftology.com
MARINATED RIBS {ORANGE PINEAPPLE MARINADE & GLAZE} …
From outgrilling.com
JALAPEñO JERK BABY BACK RIBS WITH PINEAPPLE BARBECUE SAUCE
From meatwave.com
TRAEGER TAILGATE RECIPE - BBQ BABY BACK RIBS WITH BACON …
From bbqconcepts.net
GRILLED BABY BACK RIBS WITH PINEAPPLE GLAZE | STORIES | PBS FOOD
From pbs.org
BUCCANEER BABY BACK RIBS WITH PINEAPPLE BARBECUE SAUCE
From barbecuebible.com
BBQ RIBS WITH BACON GLAZE BY SCOTT THOMAS | TRAEGER GRILLS
From traeger.com
GRILLED BABY BACK RIBS - HEY GRILL, HEY
From heygrillhey.com
BBQ SPARE RIBS RECIPE WITH PINAPPLE BBQ SAUCE
From momfoodie.com
48 BEST BACKYARD BARBECUE RECIPES & IDEAS | BBQ RECIPES: …
From foodnetwork.com
FINGER LICKIN' GRILLED BABY BACK RIBS (GAS OR …
From playswellwithbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love