You can adjust the sweetness of these lip-smacking baby back ribs to your palate by altering the amount of brown sugar. Photo courtesy J.M. Smucker Company.
Recipe: Baby Back Ribs
Grilled With Pineapple
This baby back ribs recipe was a finalist in the 2009 Crisco Grilling Hall Of Fame Contest; contestants used Crisco No-Stick Cooking Sprays to grease their grills. You can read more about the contest on Page 1. This is Page 12 of a 15-page recipe series. Click on the black links below to view the other recipes.
If you like your baby back ribs sweet, this is the recipe for you! Who needs a deep pit barbecue? You can also make this recipe with your broiler. Serves 4.
- 2 racks of baby back ribs
- One 46-ounce can pineapple juice
- One 20-ounce can pineapple slices
- 3 tablespoons salt
- 1 teaspoon pepper
- 1-1/2 to 2 cups dark brown sugar
- 1 cup ketchup
- 3/4 cup of your favorite BBQ sauce (see our BBQ sauce reviews)
- Non-stick cooking spray
- Cut the ribs in half for easier handling.
- In 8-quart cooking pot, put ribs, pineapple juice and slices, salt, and pepper. Add enough water to cover the ribs. Bring to boil and boil for 35-40 minutes or until meat starts to pull away from the bone.
- Drain water from pot and leave the ribs in the pot for 15-20 minutes to dry a little.
- Spray grill rack with non-stick cooking spray. Heat grill on low-medium.
- Mix brown sugar, ketchup and BBQ sauce together in bowl.
- Place ribs on the grill and coat with sauce. Cook for 6 minutes or until sauce has begun to caramelize. Turn ribs over and repeat with remaining sauce for another 6 minutes.
- Broiler can be used in place of grill for year-round enjoyment.
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Recipe copyright 2009 J.M. Smucker Company. All rights reserved. Other material