Because it’s all about balance. Love Love Love this & it will be my go-to rib recipe forevermore. I always cook for the lowest time so the ribs stay together. We’re not quite into summer yet, but let’s be honest…it’s summer 9 months out of the year here! Anyway, none fell through the grill’s cooking grids, which is good, because I may have gone after them w/ or without the tongs. The ribs were very tender and flavor was perfect. Return to the broiler for an additional 3-6 minutes basting every 3 minutes with additional sauce. xo. That is the response and more I got after making your ribs for a birthday dinner event last weekend June 2nd/19. We were so full from dinner that I already had a bowl of pudding for breakfast. Step 8: Just before serving, brush both sides of the ribs with the Pineapple Barbecue Sauce. Are you ready for the best ever barbecue ribs? Step 8: Just before serving, brush both sides of the ribs with the Pineapple Barbecue Sauce. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. If you want to skip marinating and cook the ribs in the Instant Pot, instead of water, use pineapple juice as the liquid. Step 2: Prepare the ribs: Place a rack of ribs meat-side down on a baking sheet. Using tongs, place on a large platter to carry to your grill. In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Terms & Policies | Privacy Policy However, best pork ribs I ever made! But what makes these barbecue ribs extra delicious is the sauce. ¾ of the way through the meal, he looked up & stated, “Oh, by the way, these are really good. ‘Cause it’s time for my favorite way of cooking – grilling! If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Plus, using Smithfield Fresh Pork ensured these ribs would be juicy and fall of the bone good. These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce. Maybe I should steam them less than 3 hours (that makes me scared they won’t be so tender)? So Thanks again Lisa for your amazing recipes. We use cookies to improve your experience on our website. Site by Being Wicked, Buccaneer Baby Back Ribs with Pineapple Barbecue Sauce, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! When the ribs are done, the meat will have shrunk back from the ends of the bones about 1/2 inch. A, “I’m not a rib guy,” tried one after some prompting & said he was glad he did because, “Man. Move the ribs directly over the fire and grill until the sauce is sizzling and browned, 1 to 3 minutes per side. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! Deena, Oh yay! My family devoured the ribs and said it was one of their favorite recipes! This can be reserved for barbecue chicken or other meat. How did you keep yours together?!? This post may contain affiliate links. Take care! Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, 4 tablespoons coarse salt (kosher or sea), 2 tablespoons light brown sugar, 2 teaspoons freshly ground black pepper, 1 teaspoon granulated garlic, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 3 racks baby back pork ribs (4 to 5 pounds, total), 20 whole allspice berries (optional), 2 tablespoons Worcestershire sauce. 1 Tablespoon Soy Sauce. Note: with one rack of ribs, you'll most likely have extra sauce. It will turn dark brown. I didn’t bother plating them nicely; I put the cutting board on the table, threw down a couple of paper plates, scattered a few napkins, then The Hubbs & I proceeded to tackle them Fred Flintstone style. Serve at once with the remaining Pineapple Barbecue Sauce. I followed your instructions to the letter. Then, of course, the meat slid off when sliced & the bones were picked clean. Once you do, you’ll never go back to store-bought again – promise! Combine sauce ingredients in a bowl. Be sure to make a bunch, they're gonna go fast. Toss the allspice berries (if using) on the chips. This process steams the meat, making it tender while infusing it with flavor. Be sure to make a bunch, they're gonna go fast. I’m sure there’s a set screw somewhere to adjust that, but now I know to simply adjust the temp. These Pineapple Salsa Spare Ribs are laced with adobo chilis, combined with fresh pineapple and a few other ingredients, a generous dose of Tequila for good measure, to create a sauce that is a BBQ Rib game changer. So glad everyone enjoyed the sauce on these ribs :). ©Downshiftology. Then turn off the heat. Step 6: When ready to cook, brush and oil the grill grate. I couldn’t transfer the rack from the foil packet in 1 piece much less get them on the grill w/ any semblance of grace or professionalism. Be sure to check out the Smithfield’s site and … Those are really good.” Oh. Step 1: Make the rub: Place the 2 tablespoons of coarse salt, brown sugar, black pepper, granulated garlic, onion powder, allspice, chili powder, and cinnamon in a small bowl and mix with your fingers, breaking up any lumps. Amazing. (But I did sneak one after midnight. Sharing of this recipe is both encouraged and appreciated. Dessert was, once again, your chocolate pudding topped w/ chopped hazelnuts (I over toasted them this time – still good – gave it a smoky, robust characteristic), chopped pistachios for giggles (they need to be used before they go stale), & coarse sea salt since I still don’t have flakes. Cover the grill and cook the ribs for 45 minutes. The dressing on the salad is great, too.” Then he disappeared into his food again. This spiced rum pineapple sauce is a little bit sweet, a little bit spicy and a whole lot of yum! receives commissions made through links to Amazon and other vendors through the blog and store pages. We’re all busy, so why spend time unnecessarily cleaning dishes, right? I also made them for Super Bowl Sunday & used the hostess’ grill; they disappeared within minutes. Release the pressure immediately too so they do not overcook. These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce. Next time I won’t grill them in the dark so I can better slop on the sauce. The last few weeks of weather have been gorgeous in SoCal. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30 to 45 minutes longer, 1-1/4 to 1-1/2 hours in all. All rights reserved. While your pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. How did you get the ribs from the oven to the platter w/out them falling into pieces / sections? Past recipes were “off” so I bought an oven thermometer & discovered the oven ran 25 degrees hot. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Turn off one side of the barbecue. Be careful not to let the ribs burn. Heat the grill to medium-high heat. Barbecue Ribs with Spiced Rum Pineapple Sauce, Barbecue Ribs, BBQ Ribs, Spiced Rum Pinapple BBQ Sauce, Leave a comment below and share a photo on Instagram. Use the remaining sauce to generously brush both sides of the ribs. I do enjoy your website so much and told my girls about you as well as my very happy rib eater guests from England. They made it to the table in perfect order. Pingback: Healthy Labor Day Recipes for a Picnic or Barbecue. Add the remaining ingredients and cook down until consistency of sauce. Set in the fridge until just before the ribs are done and then heat up again. I typically source my pork from local farmers who pride themselves on antibiotic-free, hormone-free, crate-free pigs. & if you don’t check supplies & pull off a 9″ piece of foil from the roll just as you’re getting ready to prep them for oven time, a roasting bag like you’d use for a turkey (if luck is shining upon you & a grocery store run isn’t necessary), works just as well. The best barbecue ribs are juicy and fall of the bone…and this recipe delivers, by oven steaming them first. Then, place in a small saucepan and cook on low heat until reduced by ½. I think you need to come up w/ a better description of how amazingly tender these truly are. Try the “inversion tactic?” I have a little over a cup of leftover sauce & will use it w/ chicken later this week.

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