Spicy Smoked Ribs with Pineapple Rum Glaze

Discussion in 'Pork' started by lisacsco, May 14, 2008.

  1. Saw this tonight on License to Grill and thought it looked great. Recipe below for anyone who might want to try it also.

    Spicy Smoked Ribs with Pineapple Rum Glaze

    ½ cup of brown sugar
    1 tablespoon of salt
    2 tablespoons of ground coriander
    1 tablespoon of ground black pepper
    1 tablespoon of garlic powder
    1 tablespoon of onion powder
    2 teaspoons of dried thyme
    1 tablespoons ground allspice
    1 tablespoons of ground cinnamon
    1 tablespoon of chili powder
    Pineapple rum glaze
    2 cups of pineapple juice
    2 tablespoon of apple cider vinegar
    1/3 cup of unsalted butter
    1 teaspoon of ground black pepper
    1 tablespoon of onion powder
    1 tablespoon of garlic powder
    ¾ cup Jamaican rum
    Rib BBQ sauce
    2 cups of pineapple juice (475ml)
    2 tablespoons of hot sauce (30ml)
    3 tablespoons of fresh cilantro, chopped (45ml)
    1 tablespoons of ginger, minced (15ml)
    ½ cup of ketchup (125ml)
    4 tablespoons of cider vinegar (60ml)
    2 tablespoons of Worcestershire sauce (30ml)
    4 tablespoons of brown sugar (60ml)
    1 tablespoon of Soya sauce (15ml)
    1 tablespoon of ground black pepper (15ml)
    3 racks of baby back ribs, membrane removed
    4 cups of cherry wood chips
    3 cups of apple wood chips

    In a medium bowl combine all rub ingredients and mix well. Rub the mixture all over the ribs and place in a large plastic resealable bag.

    Marinate in fridge for 4 hours.

    Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume. Set aside.

    Rib Sauce:
    In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick. Set aside.

    Remove ribs from the plastic bag and bring to room temperature.
    Place the cherry/apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.

    Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.

    Build a smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.

    If using charcoal wait until the coals have turned to white ash, then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.

    When smoke start to billow out, reduce the heat to 200ºF/100ºC
    Place ribs on the grill and close lid. Cook for about 2 hours, replacing the smoke pouch and turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes.

    Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    thks for sharing recipie lisa, looks like has alot of good stuff init....so whut is license to grill??? where do i get one haaa
  3. crockadale

    crockadale Smoking Fanatic

    Thanks for sharing. The rub has some good possibilities and is something close to what I use now. The glaze is a gota do, not sure I'll use it on ribs but maybe a ham. Again thanks.
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    Thanks Lisa, that looks good. I try to force myself to watch that show, but I can't stand the way the guy talks. It's not a Canadian thing, eh, the guy is just a dork.
  5. coyote

    coyote Master of the Pit

    lisa are you married?? a recipe goddess you be...
  6. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Thanks for the recipe. I also think it sounds very good. I have copied it to a word file and I'm going to try to get to it this weekend. If I do, I'll certainly let you know how it turns out.
  7. cowgirl

    cowgirl Smoking Guru OTBS Member


    I haven't watched the show yet, but the recipe sure looks good Lisa...Thanks!
  8. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Lisa , that recipe looks awesome , thanks for sharing it [​IMG][​IMG][​IMG]
  9. dionysus

    dionysus Meat Mopper OTBS Member

    Geek, trust me, even to another Canuck, the guy drives me crazy. Dork is aptly put [​IMG]
  10. oscarsroost

    oscarsroost Smoke Blower

    I'm doing the ribs right now. The rub is very good taste better than it smells. The mop I added a little honey to get some of the bit out of it, but good. The sauce if you like hot stuff is very good, a little to much black pepper for my taste. Will do it again with a little less black pepper. Over all good ribs. Going to a friends house for supper will get his opinon. He is 81 and done more que than I ever will.
  11. He is Jamacian, but moved to Canada with his family when he was young. Sometimes the accent squeaks out a little with a touch of Canadian :) I think he seems more nervous than anything, but not as bad as his earlier shows.

    Good to see you Geek :) LTNS
  12. Oh yes, almost 8 years now. We met on a Friday and got married that Monday :)
  13. oscarsroost

    oscarsroost Smoke Blower

    Did the ribs yesterday. They were excellent!!!!! We will be doing these again in the near future. The bbq sauce was good and hot. A little more black pepper than I like, but can fix that. Will q-view this evening if I have time.

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