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!
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. ground cinnamon
- 2 1/3 Tbsp. brown sugar
- 2 - 3 lbs. baby back pork ribs (1 or 2 racks)
- 20 oz. canned pineapple rings/slices in 100% juice, juice reserved
- 1/4 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 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!).
Slow Cooker Directions:
- Combine the spices as directed. Lay the ribs in the slow cooker and sprinkle and rub the spice mixture onto the ribs, flipping to spread over all sides. Combine the glaze ingredients in a small bowl and pour it over the ribs (no need to boil and simmer it first). Cook on low for 6 - 8 hours or on high for 3 - 4 hours, until the ribs are tender. The sauce will be thin – serve it in small bowls as an "au jus" dip with pineapple slices. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Combine the spices and 1 tsp. of the brown sugar, rub them on the ribs and refrigerate, combine the ingredients for the glaze, or fully prepare and refrigerate the ribs. Scramble Flavor Booster: Add 1/4 – 1/2 tsp. cayenne pepper to the spice rub. Tip: To make grill cleanup a bit easier, spray the grill grates with a little non-stick cooking spray or brush them with oil before turning on the heat. This will keep the food from sticking to the grates. Nutritional Information Per Serving (% based upon daily values): Calories 510, Total Fat: 21g, 32%; Saturated Fat: 9g, 45%; Cholesterol: 130mg, 43%; Sodium: 910mg, 38%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 2g, 8%; Sugar: 32g; Protein: 44g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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