Hot Pineapple BBQ Ribs (grilling)

By | June 24, 2011

Jack does one of his best videos. Amazing flavors come together in this show.
Here is the recipe:

Hot Pineapple BBQ Ribs

4 tablespoons coarse salt (kosher or sea)
2 tablespoons light brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon chili powder or paprika
1/2 teaspoon ground cinnamon
3 racks baby back pork ribs (4 to 5 pounds, total)
Make the rub: Place the 2 tablespoons of coarse salt, brown sugar, black pepper, granulated garlic, onion powder, allspice, chili powder, and cinnamon in a small bowl and mix with your fingers, breaking up any lumps. Sprinkle the rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4. The longer the ribs cure, the richer the flavor will be.

Ingredients:1 tablespoon vegetable oil
1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 to 2 habanero peppers, seeded and minced
2 cups pineapple juice, plus additional if needed
1/3 cup dark brown sugar, or to taste
1/4 cup distilled white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt (kosher or sea), or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice, or to taste
1 cup finely diced fresh or canned pineapple
3 tablespoons fresh cilantro leaves
In a large nonreactive saucepan over medium heat, sauté the onion, garlic, ginger, and chilies until soft, about 5 minutes. Do not let brown.
Add the pineapple juice, rum, wine, brown sugar, vinegar, and Worcestershire sauce. Increase heat to medium-high, and reduce the mixture by one-third. Add the salt, pepper, allspice, and pineapple and cook over low heat for about 20 minutes.
Add cilantro into mixture and cook for 5 more minutes over low heat. If the mixture seems too thick, add more pineapple juice. Adjust the seasoning, adding salt or allspice to taste.
Cover and refrigerate if not using immediately. Sauce can be made up to 3 days ahead.

So you made it back to the show I Thought I lost on the last episode boy Was that good or what huh All right grilling episode number three We're doing a three-part series for the Summertime hope you guys have them fun I Hope you've been enjoying the holidays We got what fourth of July coming up we Just had Father's Day it's gonna be Beautiful So just want to let you know real quick That this episode even though I've done Rib episodes this one is going to be the Best rib episode ever because we're Doing first we're doing a rub on to the Ribs and we're gonna wrap them let's let Them set overnight and then we're going To make a hot pineapple barbecue sauce To smother these bad boys in and I don't Mean just ribs I mean six beautiful Racks of ribs that's right we're gonna Do it right now so always remember when You're doing this stuff prep prep prep And we're gonna do that first you Prepare everything you slice everything You mix everything you get your Seasonings ready yes set it already so When you wake up in the morning you of Just relax and get the barbecue on and Just start grilling that's all you got To do now don't forget the recipes down Below as always let's put this together First we have brown sugar we have either Either coarse or kosher salt black

Pepper And this is chili powder oh yeah there You go some allspice some cinnamon Granulated garlic oh I might get out There and granulated onion Wow Check that out another cool all right This is it we're gonna do it close that Bad boy Now I made a bigger batch because I've Got six racks you may not have six racks The recipe down below is about two racks Worth so just kind of follow the recipe Okay move all your ribs to one side Except for one rack what we're gonna do Is we're gonna do the bottom first then The top and then do the next one so here We go And I rub it all into the meat it's Gonna take a few minutes to get this all Done but you're definitely gonna want to Take your time on this now that we've Got them all seasoned you're gonna wrap These in cellophane plastic paper Plastic wrap and let them just sit Overnight then we're gonna get these Boys out we're gonna cook them up first Thing in the morning So get ready it's gonna be delicious it Ought to be the best of the three Grilling episodes all right it's time to Do our pineapple barbecue sauce or I Should say the spicy pineapple barbecue Sauce thanks to our little habanero Friends right there okay

One of the things I didn't do last week I got this brand new knife I took a Knife skills video lesson from chef Elizabeth Witt and the one then I come Out here and I cut like this like my old Holding and then I remembered she taught Me how to hold the knife where you pinch Between your thumb and your finger like That and you wrap your other three Fingers around the knife like that so I Did that right and I got to tell you the Other day I used it the right way like This and it felt way better than ever I Feel like I'm in total control of where The knife goes now I do I don't even get I don't even feel nervous anymore and It's getting easier so knife skills Definitely are something that you have To work on but I got to tell you holding The knife like this it feels like Anything going anywhere we're gonna Mince this so I'm basically going to Give it a few slices this way all right They're going to do it like this Oh Careful yeah careful All right then we're gonna do And then she said when you get too close To your fingers drop that right down Like that and start cutting again okay So the recipe says to seed these peppers You don't have to if you don't want to I Am going to leave one with the seeds and I'm going to see the other look at all These ingredients it's crazy I don't

Know what I'm doing I'm totally off my Rocker but these are all the ingredients For the pineapple spicy barbecue sauce Let me run down them for you I've got Vinegar brown sugar salt pepper Pineapple juice oil ginger garlic Habanero peppers Worcestershire sauce Diced onions cilantro chunks of Pineapple and allspice I don't know if This is big enough but we're going for It once again I do everything first time I've never made this before in my life But boy it sounded great okay we're Gonna start with a little bit of oil in Here now you don't want to brown this Stuff you just want to soften it that's All we're doing okay here we go saute The onions the garlic the ginger And the peppers as you can see the onion Mixture with the garlic ginger and Peppers is starting whoops Starting starting to get soft so we're Gonna start adding more ingredients now First we're gonna add the pineapple Juice the brown sugar the vinegar the Worcestershire sauce and we're gonna Increase the heat to a medium-high and We're gonna reduce this by about 1/3 so We're gonna let this cook down for a Little bit so just take it easy mix it All in together it's gonna come out Really good so take your time be sure to Follow the directions ok so this has Been reduced down by about a third

Let's get the rest of the ingredients in Salt pepper A little bit allspice and last but not Least the pineapple chunks there we go Now what you're gonna do is you're gonna Put this on a low flame you can cook This for about 20 minutes look you can Hardly see how it's starting to thicken Up it's getting thicker and thicker Let's put the last ingredient in right Now this last ingredient only simmers For about five five minutes so let's get That worked in now the recipe says to Blend this Pulsus in a chopper and all that but I Am altering it just a little bit for my Pleasure I like cilantro leaves I don't want them Pulverized so you can pulse them if you Want I personally want them to be in This condition Okay our mixtures done where he left This just cool once this cools down We're gonna pour it into this container And then we're gonna stick in the Frigerator get it right in there okay And then in the morning I will see you Guys with the racks of ribs will unwrap Them they've been rubbed with seasoning We're gonna glaze them with this hot Pineapple barbecue sauce and it ought to Be delicious oh hey hey doing hey you Guys are up early huh sorry I hope you Weren't waiting too long anyway I got

Everything here just pulled the ribs out Of the frigerator mm-hmm just trying to Wake up myself okay cuz it was a late Night we were up late making this Barbecue sauce I'm telling you so you Want to make sure the ribs are at room Temperature before you bring them out It's like opening a present on Christmas That's exactly what it is you can smell Everything on these ribs just explode as Soon as I popped it open you know what's Crazy is when you're just warming up the Grill you haven't cleaned it yet and yet The food that was Left over from the last time you cooked Still smells good that's just crazy Okay be sure to give the grill a good Cleaning I usually put the meaty side down first Because there's more to cook so I try And get that started and I'm searing it First and then we're gonna lower the Temperature all the way down and we will Cook at a low temperature after that you Know we'll look how amazing those ribs Look is that amazing I don't know I just Standing over here cooking them don't Take them off early but just just look How beautiful they look let's get some Sauce on these things see how the bones Are all showing they're all starting to Pulled or the meats pulling away from The bone see that so we're almost there So they're about a quarter of an inch

Showing start laughing these bad boys And Dan we did it we did it generously We made a double batch so that we can Just coat coat away plus we have six Racks so follow the recipe down below You should be just fine all right it's Time to flip and resource we're gonna do This with all the ribs we're gonna hit The second side okay so why don't you go Inside and wait for me in the kitchen I'm gonna finish this sauce and ease up I'll be in there in five minutes oh my Goodness look at this Six beautiful racks rubbed with Seasoning smothered with a hot pineapple Barbecue sauce is this art or what Oh Hold on a minute There let me remove my hands now look at It try posted that on the web this looks Like the best-looking rack of the bunch And let's see let's see if the bones Gonna pull away oh yeah beautiful Perfect gorgeous look at that I'm just Gonna cut this piece off right here with My new knife all going right through the Rib ah that's beautiful Okay here we go mmm Hmm I knew from one other can I figures How awesome this is Okay my mouth's on fire it's a good heat It's not out of control heat mmm just to Let you know that it really is good cuz You never trust me he was like no you Say oh it's good it everything's good is

Awesome let me get my son in here Jack Jack come here Careful careful dude don't trip over the Camera all right dude yeah I'm gonna Give you a rib and I want you to try it And so much think okay all right here we Go I'm gonna give you this one right Here I want you to do me a favor if you Don't like it or if it's too hot for you I want you to tell them how good it is There you go okay give it a try nice one Bite but you know how to eat ribs you Know your ribs by like them no you bite The meat on the side not the back right There it's all right Can you tell work you're being wholly Honest here pull it out there you go Okay now tell me said enough said oh no It's just a taste test you don't get the Whole ribs you can have the rib later When we're done how is it watch the Knife don't touch me I'm sorry what is Sagen has perfect spice to it perfect Spice hmm okay so tell them on a scale Of 1 to 10 how good are these ribs be Honest oh come on seriously scale one to 10 11 you rock you are daddy's boy all Right get on out here in fact you know What stay here we'll say goodbye Together are you ready mm-hmm say I'll See you on the next episode of cooking With Jack I'll see you on the next Episode of cooking with Jack big

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