Pork Back Pineapple Ribs

Ingredients

• 1 rack Pork back ribs (silver skin removed)
• 1 Whole pineapple (peeled, crown intact)
• 2 tbsp Smoked paprika (for the rub)
• 1 tbsp Garlic powder (for the rub)
• 1 tbsp Chili powder (for the rub)
• 1 tsp Cayenne pepper (for the rub)
• 0.25 cup Brown sugar (for the rub)
• 1 tsp Salt (to taste)
• 1 tsp Black pepper (to taste)
• 1 cup Barbecue sauce (for submerging/coating)
• 2 Green onions (sliced for garnish)

Steps

1. 1

   Remove the silver skin from the back of the pork ribs using a paper towel for grip to pull it away easily.

2. 2

   In a small bowl, combine the smoked paprika, garlic powder, chili powder, cayenne, brown sugar, salt, and pepper to create the dry rub.

3. 3

   Apply the rub to the rack of ribs, ensuring the entire rack is fully and evenly coated.

4. 4

   Place barbecue sauce in a container and submerge the peeled pineapple to coat it thoroughly.

5. 5

   Wrap the seasoned rack of ribs around the barbecue-coated pineapple and secure the meat in place with wooden skewers.

6. 6

   Wrap aluminum foil around the base and sides of the rib rack, bringing it halfway up toward the pineapple crown to hold in juices.

7. 7

   Preheat your oven to 275°F (135°C).

8. 8

   Bake the pineapple-rib assembly for 3.5 hours.

9. 9

   Once cooked, take the excess liquid/juices from the pan and coat the entire rack and pineapple.

10. 10

    Garnish with sliced green onions before serving.

Notes

The creator notes that the long cook time is essential for the results and that the pineapple absorbs a sweet and spicy flavor from the rib rub and barbecue sauce.

Nutrition per serving

• main
• pork
• ribs
• pineapple
• slow-baked
• barbecue
• dinner