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SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE |
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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/100º
Place
Remove ribs from grill and let rest for 15 minutes before cutting. Serve with
rib BBQ sauce.
Yield: 8 servings
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