Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Smoked Ribs With Pineapple Rum Glaze Recipe
    Lost? Site Map

    Spicy Smoked Ribs With Pineapple Rum Glaze

    Spicy Smoked Ribs With Pineapple Rum Glaze. Photo by Whipper

    1/4 Photos of Spicy Smoked Ribs With Pineapple Rum Glaze

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Whipper's Note:

    Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 racks of baby-back pork ribs, membrane removed
    • 3 cups cherry wood chips
    • 4 cups apple wood chips
    • 1/2 cup pineapple juice

    Dry Rub

    Pineapple Rum Glaze

    Rib Sauce

    Directions:

    1. 1
      Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
    2. 2
      Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
    3. 3
      Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
    4. 4
      Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
    5. 5
      For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
    6. 6
      For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
    7. 7
      When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
    8. 8
      After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
    9. 9
      After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
    10. 10
      In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
    11. 11
      In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
    12. 12
      After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
    13. 13
      Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
    14. 14
      Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on August 24, 2012

      55

      It does take a little more work than most rib recipes but it's worth it. The flavor is fantastic and addictive. I"ve used the recipe with ribs and pulled pork and it's awesome every time. Sweet, tangy, spicy,...yum.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2008

      25

      This was too demanding. I think I would have had equal or better results with a simple rib recipe. Not making this again. Sorry...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spicy Smoked Ribs With Pineapple Rum Glaze

    Serving Size: 1 (638 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1575.4
     
    Calories from Fat 831
    52%
    Total Fat 92.4 g
    142%
    Saturated Fat 33.5 g
    167%
    Cholesterol 379.6 mg
    126%
    Sodium 2273.2 mg
    94%
    Total Carbohydrate 67.9 g
    22%
    Dietary Fiber 4.2 g
    16%
    Sugars 51.1 g
    204%
    Protein 105.2 g
    210%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes