Pineapple Rum Ribs
"Sandra Lee Newsletter"
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photo by Chef PotPie
- Ready In:
- 3hrs 10mins
- Ingredients:
- 5
- Serves:
-
5
ingredients
- 1 cup pina colada nonalcoholic drink mix, Bacardi
- 1 cup pineapple juice
- 1⁄2 cup dark rum
- 1⁄2 tablespoon kosher salt
- 4 lbs pork baby back ribs
directions
- Place a disposable aluminum pan under grill rack on one side of grill. Preheat other side of grill to medium heat (300° to 350°); leave drip-pan side unlit. Spray grill rack with nonstick nonflammable cooking spray.
- In a medium bowl, combine piña colada mix, pineapple juice, and rum.
- Rub salt evenly over ribs. Place ribs, meaty side up, on unlit side of prepared grill rack, and grill, covered with grill lid, for 1 hour and 30 minutes per side or until tender, basting occasionally with piña colada mixture.
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Reviews
-
The flavors in this recipe are definitely different from what I have ever eaten before. The flavor of the Pina Colada mix came through in a very big way. They tasted very tropical, for sure. Many in the group liked them, and no one didn't like them, they are just something we weren't used to. I think I would like to try them again and use the same amount of rum and pineapple juice, but use a less of the Pina Colada mix, it was a bit overpowering in the finished product. -
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
