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Barbecue Ribs with Spiced Rum Pineapple Sauce


Posted by on May 27, 2015 / 6 Comments

Are you ready for the best ever barbecue ribs? These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce.

barbecue ribs with spiced rum pineapple sauce

The last few weeks of weather have been gorgeous in SoCal. We’re not quite into summer yet, but let’s be honest…it’s summer 9 months out of the year here! Yep, we’re spoiled.

The warm weather also means it’s time to dust off the outdoor grill cover and put that thing away for a while. ‘Cause it’s time for my favorite way of cooking – grilling!

I love the smoky flavor that grilling imparts, but even more so, I love that there’s less pots and pans to clean. I call that kitchen clean-up tricks 101. We’re all busy, so why spend time unnecessarily cleaning dishes, right?

When it comes to making a delicious meal, quality ingredients are key. And barbecue ribs are no different. I typically source my pork from local farmers who pride themselves on antibiotic-free, hormone-free, crate-free pigs.

But what makes these barbecue ribs extra delicious is the sauce. Commercial barbecue sauces have added fillers, processed sugars and nasties, which may include:

  • high-fructose corn syrup
  • corn syrup
  • modified food starch
  • potassium sorbate
  • sodium benzoate
  • guar gum
  • carob bean gum
  • caramel color

Instead of ingesting those chemicals and unnecessary ingredients, it’s best to make a barbecue sauce from scratch. Once you do, you’ll never go back to store-bought again – promise! This spiced rum pineapple sauce is a little bit sweet, a little bit spicy and a whole lot of yum!

The best barbecue ribs are juicy and fall of the bone…and this recipe delivers, by oven steaming them first.

Enjoy!

barbecue ribs with spiced rum pineapple sauce

barbecue ribs with spiced rum pineapple sauce

Barbeque Ribs with Spiced Rum Pineapple Sauce
 
Prep time
Cook time
Total time
 
Are you ready for the best ever barbecue ribs? These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce. Note: with one rack of ribs, you'll most likely have extra sauce. This can be reserved for barbecue chicken or other meat. Just make sure not to contaminate your sauce by inserting the brush.
Author:
Serves: 4-6 servings
INGREDIENTS
  • 1 rack of baby back pork ribs
Barbecue Sauce
INSTRUCTIONS
  1. In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Keep at a low simmer for 2-3 minutes.
  2. While your pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. Add the blender ingredients to the simmering pot and stir for 3-4 minutes more. Then turn off the heat.
  3. To prepare the ribs, line a large baking sheet with aluminum foil (enough to wrap the ribs).
  4. Take ¾ cup of the sauce and mix with an equal amount of water. Pour this evenly around the ribs, then lightly wrap the foil around them.
  5. Place the ribs in a 275 degree oven for 3 hours. This process steams the meat, making it tender while infusing it with flavor.
  6. After the ribs have finished cooking, remove from the oven. Using tongs, place on a large platter to carry to your grill.
  7. Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.
  8. Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.


Other recipes you might like:

Herbed Honey Mustard Chicken
Slow Cooker Pulled Pork
Italian Meatloaf with Marinara Parmesan Crust

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  • Suzanne Walton Stanton

    “The best ribs are juicy and fall of the bone… and this recipe delivers, by oven steaming them first.” Really?! I think you need to come up w/ a better description of how amazingly tender these truly are. Seriously! I couldn’t transfer the rack from the foil packet in 1 piece much less get them on the grill w/ any semblance of grace or professionalism. I wonder if 1st tearing away most of the foil, draining the liquid, placing a cutting board on top of the ribs, & then inverting them would keep the rack intact. How did you keep yours together?!? Anyway, none fell through the grill’s cooking grids, which is good, because I may have gone after them w/ or without the tongs. I didn’t bother plating them nicely; I put the cutting board on the table, threw down a couple of paper plates, scattered a few napkins, then The Hubbs & I proceeded to tackle them Fred Flintstone style. ¾ of the way through the meal, he looked up & stated, “Oh, by the way, these are really good. The dressing on the salad is great, too.” Then he disappeared into his food again. For the salad, I threw together a baby spring mix, chopped dried cherries, honey candied pecans (from our trees), seeded grape tomatoes, seeded Kalamata olives, a small very thinly sliced – then halved – Granny Smith apple, sprinkled it w/ Feta crumbles, then topped it w/ the lemon vinaigrette (using very finely diced red onion instead of shallot since that’s what was on hand) from your arugula, !spargel!, & avocado breakfast salad. Dessert was, once again, your chocolate pudding topped w/ chopped hazelnuts (I over toasted them this time – still good – gave it a smoky, robust characteristic), chopped pistachios for giggles (they need to be used before they go stale), & coarse sea salt since I still don’t have flakes. We were so full from dinner that I already had a bowl of pudding for breakfast. (But I did sneak one after midnight. I couldn’t sleep, so I raided the fridge.)

    • Ha – best picture ever! So glad you liked them – and yes, maybe I should stress a little bit more how tender they are. ;) x

      • Suzanne Walton Stanton

        LOL “Liked them” is an understatement. Next time I won’t grill them in the dark so I can better slop on the sauce. I barely had enough of Annie’s Dijon, so I subbed an organic, gluten-free horseradish Dijon for the remaining amount. Past recipes were “off” so I bought an oven thermometer & discovered the oven ran 25 degrees hot. I’m sure there’s a set screw somewhere to adjust that, but now I know to simply adjust the temp. I followed your instructions to the letter. SERIOUSLY. How did you get the ribs from the oven to the platter w/out them falling into pieces / sections? Maybe I should steam them less than 3 hours (that makes me scared they won’t be so tender)? Try the “inversion tactic?” I have a little over a cup of leftover sauce & will use it w/ chicken later this week. Love Love Love this & it will be my go-to rib recipe forevermore. xo

      • Suzanne Walton Stanton

        I made them a week later & instead of using regular tongs to move the ribs from the roasting pan to the grill, I supported the majority of them w/ a spatula that has a 3″ x 7″ surface & used large tongs to carefully balance the rest them. I was more careful flipping them, &, voilà! They made it to the table in perfect order. Then, of course, the meat slid off when sliced & the bones were picked clean. I also made them for Super Bowl Sunday & used the hostess’ grill; they disappeared within minutes. A, “I’m not a rib guy,” tried one after some prompting & said he was glad he did because, “Man. Those are really good.” Oh. & if you don’t check supplies & pull off a 9″ piece of foil from the roll just as you’re getting ready to prep them for oven time, a roasting bag like you’d use for a turkey (if luck is shining upon you & a grocery store run isn’t necessary), works just as well.

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