Looking for a BBQ recipe that surprises your friends and maybe silences the pineapple haters? These Pineapple Ginger Ribs have a tropical sweetness, a hint of heat, and a deep smoky depth. The pineapple-ginger glaze covers the meat, and the pineapple juice tenderises them in a relatively short time.
The first step in this rib recipe is the same as any other. You have to make sure the ribs pick up a good smoky flavour. We dusted these ribs with a basic sweet dry rub and placed them in our smoker at 120°C (250°F) for two hours.
While the ribs were smoking, we made the pineapple-ginger sauce. Just toss everything into a blender and you’re done. The next stage is what makes these ribs wonderfully tender, with the flavour of the sauce cooking deep into the meat. Place the ribs in a baking tray, pour the sauce over, cover tightly with aluminium foil, and return the tray to the smoker.
We raised the temperature in the smoker to 300°F (150°C). One hour is enough to get the ribs tender, but if you want them even softer, just leave them in the sauce for another 30 minutes.
After their bath in the sauce, we finished the ribs on the grill to caramelise the glaze. We even added a few pineapple slices on top. Not to mess with the pineapple haters, but because it looks great and the kids can’t get enough of grilled pineapple.
And that’s our Pineapple Ginger Ribs. Sweet, smoky, sticky, and full of flavour. If you’re brave enough to make them, let us know in the comments below. Even better, just cook them, take a photo, and share it on Instagram. Tag @bbqhelden so we can see your version.
Ingredients
- Baby back ribs
- Dry rub mix
- 2 tbsp light brown sugar
- 2 tbsp smoked paprika
- 1 tbsp sea salt
- 2 tsp coarsely ground black pepper
- 1 tsp chili flakes
For the pineapple-ginger glaze/sauce
- 250 g canned pineapple (including juice)
- ¼ L ketchup
- 2 cloves of garlic
- 4 generous tbsp honey
- 2 tbsp ketjap manis
- Juice of ½ lemon
- 2 tsp chopped fresh ginger
Instructions
- Remove the membrane by using a small paring knife or a breakfast knife to slip it between the bone and the membrane. Lift it gently until you can slip your finger underneath, then peel it off the back side of the ribs.
- Mix all the dry rub ingredients. Rub the ribs on all sides. Let them rest, uncovered, in the fridge while you prep your smoker.
- Set up your smoker or grill for indirect cooking at 120°C (250°F). Use a mild wood like cherry for a gentle smoky flavour. Place the ribs bone-side down and smoke for 2 hours.
- While the ribs smoke, blend pineapple (with juice), ketchup, garlic, honey, ketjap manis, lemon juice, and ginger until smooth.
- Wrap and cook in sauce. Take the ribs off the smoker and place them in a foil-lined baking dish or tray. Pour the pineapple-ginger sauce over them, then tightly seal with aluminium foil.
- Raise the smoker temp to 150°C (300°F). Return the wrapped ribs to the smoker and cook for 1 hour or longer, if you prefer them more tender.
- Remove the ribs from the foil and return them to the grill for a final sear and to caramelise the sauce. Watch carefully so they don’t burn.
- If you want to double down on the pineapple, place pineapple rings or wedges on top during the final stage. They look great and add a juicy bite.
