We decided to use the smoker without smoke as an outdoor oven to make these ribs. It worked perfectly. In addition, I used the crock pot for Corn on the Cob. Add in sliced summer tomatoes for a Caprese Salad and we had a perfect summertime meal.
These ribs are easy and the flavors are delicious. The rub and glaze give these ribs a nice combination of sweetness and tartness. Perfect for a summer dinner party, barbeque or a Sunday night dinner!!!
Pineapple Glazed Baby Back RibsRecipe Courtesy of Andrew Zimmern
- 3 racks of trimmed baby back ribs
- 3 tablespoons brown sugar
- 1 tablespoon sea salt
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 small onion, chopped
- 1 whole bunch cilantro
- 1 handful fresh mint
- 1 fresh Serrano chile
- 1 quart pineapple juice, fresh squeezed is amazing and if you have a juicer, use it for this.
- 1 teaspoon red chile flakes
- 2 cups sake
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup mirin
Marinate the Ribs
Combine herbs, spices, liquids and seasonings by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge.
Start the GrillPrepare a charcoal grill to cook the ribs over indirect low heat, keeping charcoal to one side. When the temperature reaches 275-300 degrees, add the ribs.You will want to keep adding charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees. Grill over indirect heat for 2.5 to 3 hours or until ribs have shrunk back from the rib tips, meat is roasty toasty and fork tender.
Baste with pineapple glaze during last 5 minutes of cooking. Before serving, char ribs for 2 to 3 minutes if you like over high direct heat.
Make the Pineapple Glaze
While you’re grilling the ribs, combine the pineapple juice, red chile flakes, sake, brown sugar, rice wine vinegar and mirin in a small sauce pan. Bring to a simmer and reduce until glaze-y, about 1 hour. Season with sea salt and fresh squeezed lemon juice. Use to glaze the ribs before serving.