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Super Bowl Tailgating Recipe: BBQ BABY BACK RIBS WITH BACON PINEAPPLE GLAZE

Wednesday, January 31, 2018

The Fireplace Shop and Grill Center at West Sport in Sudbury, MA New England is heading to the Super Bowl...AGAIN! That means you need an excellent tailgating recipe, whether you are going to the big game or watching from the comfort (and warmth) of home.

Calling all pork lovers. These ribs are mind-blowingly delicious. Give these baby backs and spicy rubdown, some BBQ treatment, and glaze 'em with a homemade sweet & savory pineapple bacon glaze.

Ingredients:

  • 2 SLABS BABY BACK RIBS
  • SALT
  • BLACK PEPPER
  • YOUR FAVORITE SPICY RUB
  • 6 SLICES BACON
  • 6 OZ PINEAPPLE JUICE
  • 1 TSP GARLIC
  • 2 TBSP HONEY

Remove the membrane from the bone side of the ribs and apply the salt, pepper and rub to that side. Flip the ribs over and season the meat side.

When ready to cook, start the pellet grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill heats up, cook the bacon in a frying pan. As the bacon is cooking, pour the pineapple juice, garlic and honey into an oven safe pot.

Remove the bacon from the grease and let the pan and bacon fat cool down. After the pan has cooled for a while, pour the bacon grease in with the pineapple juice, garlic and honey and stir to combine.

Place the ribs and the pot on the grill and close the lid. After an hour, the slurry will have reduced down a bit and can be applied to the ribs. Slather the ribs with the reduction every 15 minutes.

When the bones peek out about a quarter to a third of an inch, the ribs are done which is about 2 hours and 15 minutes.

For fall off the bone ribs, go another 30-45 minutes, continuing to glaze every 15 minutes.

The sweet and savory of the reduction will temper the heat of the spicy rub forming an outstanding and complex blend of flavors. Enjoy!

traegergrills.com