SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE
SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE
Rub
½ cup of brown sugar (125ml)
1 tablespoon of salt (15ml)
2 tablespoons of ground coriander (30ml)
1 tablespoon of ground black pepper (15ml)
1 tablespoon of garlic powder (15ml)
1 tablespoon of onion powder (15ml)
2 teaspoons of dried thyme (10ml)
1 tablespoons ground allspice (15ml)
1 tablespoons of ground cinnamon (15ml)
1 tablespoon of chili powder (15ml)
Pineapple rum glaze
2 cups of pineapple juice (475ml)
2 tablespoon of apple cider vinegar (30ml)
1/8 cup of unsalted butter (30ml)
1 teaspoon of ground black pepper (5ml)
1 tablespoon of onion powder (15ml)
1 tablespoon of garlic powder (15ml)
¾ cup Jamaican rum (175ml)
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.
Yield: 8 servings
Rub
½ cup of brown sugar (125ml)
1 tablespoon of salt (15ml)
2 tablespoons of ground coriander (30ml)
1 tablespoon of ground black pepper (15ml)
1 tablespoon of garlic powder (15ml)
1 tablespoon of onion powder (15ml)
2 teaspoons of dried thyme (10ml)
1 tablespoons ground allspice (15ml)
1 tablespoons of ground cinnamon (15ml)
1 tablespoon of chili powder (15ml)
Pineapple rum glaze
2 cups of pineapple juice (475ml)
2 tablespoon of apple cider vinegar (30ml)
1/8 cup of unsalted butter (30ml)
1 teaspoon of ground black pepper (5ml)
1 tablespoon of onion powder (15ml)
1 tablespoon of garlic powder (15ml)
¾ cup Jamaican rum (175ml)
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.
Yield: 8 servings
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