Pineapple Baby Back Ribs
Rated 3.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
12
Prep Time
25 minutes
Cook Time
4 hours
Elevate your BBQ game with these show-stopping Pineapple Baby Back Ribs, a flavor-packed masterpiece designed for pitmasters and backyard enthusiasts alike. This unique recipe involves wrapping tender baby back ribs around whole fresh pineapples, creating a stunning presentation and infusing the meat with incredible tropical sweetness from the inside out.
The flavor profile is a bold, savory-sweet journey. It starts with a robust foundation of salty, garlicky SPG (Salt, Pepper, Garlic) seasoning, layered with the sweet and spicy kick of Mango Habanero rub. As the ribs slow-smoke over mesquite or hickory, they are basted with a homemade pineapple-butter glaze that caramelizes into a sticky, lip-smacking finish. The natural enzymes in the pineapple help tenderize the pork, while the combination of savory spices, tropical fruit, and smoky char delivers a complex, unforgettable bite. Perfect for your next summer cookout or weekend smoke session, these ribs are guaranteed to be the center of attention.
Recipe by: Tracy Lingle - @MyChowLine
Ingredients
-
Baby back ribs (2 racks)
-
3 Fresh pineapples
-
Platoon Sergeant SPG
-
Crispy’s Mango Habanero
-
2 Tbsp butter
-
½ cup water
Directions
Cut off the tops and cut away the rinds of the 2 largest pineapples.
Remove the ribs from the packaging. Pat the ribs dry, and score the backs of them.
Dust the ribs with the Platoon Sergeant SPG, then add a heavy coat of Crispy’s Mango Habanero. Make sure to cover the sides as well! Allow the meat to “sweat” for about 15 minutes. This allows the flavors of the seasonings begin to meld with the meat.
Preheat the smoker to 250F - 275F. Wrap one rack of ribs around one whole pineapple (meaty side in) and secure with skewers. If necessary, trim the ribs so they do not overlap. Cut the excess pineapple off the top and set aside. Dust the top of the pineapple with the SPG to help draw out the juices as they cook. Repeat the process with the second rack of ribs and pineapple. Place them on a slotted tray, place the tray on the preheated smoker.
Remove the top and rinds from the third pineapple and cut it into chunks. Place the chunks into a food processor and process them until they turn into a pulp. Add a little SPG and Crispy’s into the mix, and process a little more.
Add ½ c. of the pineapple pulp, ½ c. of water, and 2 Tbsp. Butter to a basting bowl or pot. Heat through and mix well. You will use this to baste the ribs.
Once the ribs are mostly cooked, begin basting them every 15-20 minutes until done. They are done when they are probe tender. They can be pulled at about 170F - 195F because they will continue to cook a little more.
Let them rest a few minutes, then enjoy!
Recipe Video
Recipe Note
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