Pineapple Sweet Ribs
Back ribs are sometimes referred to as loin back ribs but are most commonly called baby back ribs. The baby back rib is cut from the upper section of the rib cage below the spine and the loin muscle of the pig. A slab of baby back ribs can have as many as 15 bones (the number of bones in a pig’s rib cage). This long thin cut of pork has many defining characteristics. The bones are no thicker than a finger and are slightly curved. Because of the small bones there is generally more meat between each bone than on spare ribs. Baby back ribs are the leanest pork rib type, with a less pronounced pork flavor and a finer and denser texture. Pineapple Sweet Ribs utilize a sweet rub and a fruity liquid seasoning, followed by a sweet glaze. The key to a multi-step rib is to layer the flavors, creating complex tastes without overpowering the pork flavor. This strategy worked at the Houston Livestock Show and Rodeo in 2004, when the judges declared this rib recipe the winner of this world championship event.
Recipe information
Yield
serves 4 to 6
Ingredients
Dry Rub
Liquid Seasoning
Preparation
Step 1
Remove the membrane from the back of the ribs. In a small bowl, combine the dry rub ingredients and mix well. Set aside 1 tablespoon of the rub for the liquid seasoning mixture and apply the remaining rub generously to the front and back sides of the ribs. Pat gently to ensure that the rub adheres to the meat.
Step 2
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. If using a charcoal cooker, preheat it to 250°F. Place the slabs meat side up on the grill, close the lid, and cook with indirect heat for 2 1/2 hours.
Step 3
Cut 2 pieces of foil large enough to wrap each slab of ribs completely and stack them to create a double layer. Remove the ribs from the grill. Place each slab meat side down on a doubled aluminum-foil square.
Step 4
In a small bowl, combine the liquid seasoning ingredients, including the reserved tablespoon of dry rub seasoning. Pour 1/2 cup of the liquid over each slab, then tightly wrap and seal the foil. Place the wrapped slabs back in the cooker, close the lid, and cook over indirect heat for 1 hour.
Step 5
Remove the ribs from the cooker, unwrap, and discard the liquid and foil. Brush Big Bob’s Competition Sweet Glaze on both sides of the ribs. Place the slabs in the cooker for 15 minutes, or until the sauce caramelizes. Remove the ribs from the grill, cut, and serve.
Cooking Method
Step 6
Indirect heat
Suggested Wood
Step 7
Hickory, Apple, Peach
