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Spicy Smoked Ribs With Pineapple-Rum Glaze

Here's how you make Spicy Smoked Ribs With Pineapple-Rum Glaze
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  • Servings: 6
  • Prep: 40m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 5 to 6 pounds pork back ribs (3 racks, membrane removed)
  • FOR THE RUB
  • 1/2 cup brown sugar
  • 1 tablespoon salt
  • 2 tablespoons ground coriander
  • 1 tablespoon of ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 1 tablespoons ground allspice
  • 1 tablespoons ground cinnamon
  • 1 tablespoon chili powder
  • FOR THE PINEAPPLE-RUM GLAZE
  • 2 cups pineapple juice
  • 2 tablespoon apple cider vinegar
  • 1/8 cup unsalted butter
  • 1 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/3 cup rum (Jamaican rum)
  • FOR THE RIB BBQ SAUCE
  • 2 cups pineapple juice
  • 2 tablespoons hot sauce
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoons minced gingerroot (peeled)
  • 1/2 cup ketchup
  • 4 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons brown sugar
  • 1 tablespoon soya sauce
  • 1 tablespoon ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE RUB

  • Step 1: 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.

  • FOR THE PINEAPPLE-RUM GLAZE

  • Step 2: 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.

  • FOR THE RIB SAUCE

  • Step 3: 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.

  • TO GRILL THE RIBS

  • Step 4: Remove ribs from the plastic bag and bring to room temperature.

  • Step 5: 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.

  • Step 6: Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.

  • Step 7: 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.

  • Step 8: 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.

  • Step 9: When smoke starts to billow out, reduce the heat to 200ºF/100ºC

  • Step 10: 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.

  • Step 11: Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.

Tips & Variations

Don't forget the following tips and variations.
  • 4 cups of cherry wood chips
  • 3 cups of apple wood chips

We hope you enjoy this recipe!

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