Primal Grill Buccaneer Baby Back Ribs With Pineapple Barbecue Sauce Recipes

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SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY



Slow-Cooker Pineapple Baby Back Ribs Recipe by Tasty image

Here's what you need: salt, pepper, onion powder, cayenne, ground cumin, chili powder, garlic powder, baby back ribs, diced pineapple, barbecue sauce

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons garlic powder
2 lb baby back ribs
20 oz diced pineapple, 1 can
28 oz barbecue sauce, 1 bottle

Steps:

  • In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
  • Rub the spice mix all over the baby back ribs.
  • Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
  • Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
  • Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
  • Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
  • Enjoy!

Nutrition Facts : Calories 1043 calories, Carbohydrate 101 grams, Fat 53 grams, Fiber 4 grams, Protein 36 grams, Sugar 78 grams

PINEAPPLE STICKY RIBS



Pineapple Sticky Ribs image

Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.

Provided by SUNKIST2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

3 pounds pork back ribs, separated and fat trimmed
1 (12.5 ounce) can pineapple tidbits, drained
1 cup apricot jam
¼ cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
  • Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
  • Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g

PINEAPPLE GRILLED BBQ RIBS



Pineapple Grilled BBQ Ribs image

This was my 1st attempt at making ribs years ago, and is still my most requested recipe with family and friends. And, it works great with Baby backs, Spares, and St. Louie's (I prefer the St. Louis). And the longer they marinate in the fridge the better. Most importantly, don't fret over exact measurements for this recipe...I eyeball it, and it always comes out great.

Provided by wsplumber

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 meaty pork rib racks, cut into 3-5 bone sections (depending on cut)
1 whole fresh pineapple
1 1/2 cups brown sugar
2 (18 ounce) bottles barbecue sauce (I prefer Sweet Baby Rays)
1 dash liquid smoke
1 orange, zest of, with remaining orange cut into 1/4-inch slices
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper

Steps:

  • wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2"-3/4" slices. Set the remaining pineapple aside.
  • In a large stock pot (15 qt is best), add the pineapple skin slices, 1 cup brown sugar,2 cups BBQ sauce, the orange slices, dash of liquid smoke, and the rib sections.
  • Add enough water to the pot to cover the ribs completely, and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them.
  • Remove ribs from pot and set aside to cool.
  • While ribs cool, make a rub from the orange zest, remaining brown sugar, chili powder, garlic powder, and salt and pepper to taste.
  • When ribs are cool enough to handle, apply rub to both sides of meat. Place ribs in a plastic freezer bag, and allow to marinate for 3 or 4 hours (or longer if you prefer).
  • After marinating time, add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag.
  • In the mean time, slice the remaining pineapple into 1/2" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling --
  • Heat BBQ grill to 300 degrees. Place ribs on grill, and brush with BBQ sauce, turning frequently and basting with sauce, about 20 minutes, being careful not to let sauce burn. Reduce heat if necessary.
  • During the last 8 minutes of cooking, add the pineapple slices to the grill, turning once and allowing them to carmelize and brown with grill marks.
  • Remove ribs and pineapple to a serving platter and enjoy.

Nutrition Facts : Calories 591.5, Fat 5.5, SaturatedFat 0.8, Sodium 2345, Carbohydrate 133.8, Fiber 5.9, Sugar 102, Protein 6.3

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