Pineapple Grilled Baby Back Ribs

3 lb. baby back pork ribs
3 qt. water
3 tbsp. garlic salt
1 tbsp. Chinese five spice
1 tbsp. + 1 tsp. Sriracha
1 head garlic (cut in half)
1 knob ginger root (sliced thin)
½ cup pineapple juice concentrate
8 ½ oz. hoisin sauce
1 tsp. garlic (minced)
1 tsp. ginger (minced)
1 tbsp. cilantro (chopped)
1 tbsp. Thai basil (chopped)

In a large stock pot, add ribs, water, garlic salt, Chinese five spice, 1 tbsp. Sriracha, ½ head of garlic and sliced ginger root. Bring to a boil and simmer until ribs are tender but not falling off the bone, about 45 to 55 minutes.

While ribs are cooking, make the barbeque sauce by placing the pineapple juice concentrate, hoisin sauce, 1 tsp. Sriracha, minced garlic, minced ginger, cilantro and Thai basil into a bowl and mix together well.

Preheat your BBQ. Once the ribs are tender, remove them from the cooking liquid and pat dry with paper towels. Brush both sides of the ribs with a layer of barbeque sauce.

Grill ribs for about 10 minutes or until nicely caramelized on each side, turning occasionally and brushing ribs generously with barbecue sauce. Serve ribs as whole racks, or cut individually and pile high on a platter to serve family-style or as a tasty pupu.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

1 hr 25 mins

Serving Size:

4 servings

As featured in…

Aug. 28, 2019 Coupon Book