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Cherry Pineapple Glazed Ribs are fall off the bone tender and packed with sweet, delicious flavor. The perfect 4 ingredient dinner for all your outdoor BBQ needs!
Nothing makes me feel more at peace than backyard sitting, music jamming and the sweet smell of food cooking on the grill.
My belly starts to rumble and I sit anxiously waiting for the meal to be finished.
But let’s not rush this.
We’re #TeamSlow (more on that later) so when it comes to throwing Smithfield Extra Tender Fresh Pork Back Ribs on the grill, we’re in it for the long haul. Which is just fine with me because I’ve got no where else to go (and a glass full of Liberty Creek Moscato Wine.
Ribs are one of my favorite favorite foods to enjoy in the summer.
Whether they are dry rubbed, slathered in BBQ sauce or these Cherry Pineapple Glazed Ribs, I know it’s going to be a good meal.
Pair them with fresh corn on the cob, a spoonful of baked beans and Liberty Creek Moscato wine and I’d call it the perfect meal.
And if mom’s grilling, this is how the setup looks.
I’ve got a few tricks to ensuring your grilled ribs are fall of the bone tender and perfect every time.
First, head out to Walmart and pickup Smithfield Extra Tender Fresh Pork Ribs.
Starting with quality, fresh pork ribs ensures you’re off on the right foot from the get go.
Smithfield Extra Tender Fresh Pork is tender and juicy. No matter whether you’re a novice at the grill or an expert, your ribs will come out perfect every time and will surely impress your guests.
Let’s get back to when I mentioned we are #TeamSlow.
#TeamSlow simply means you are cooking your ribs over low, in direct heat, which takes longer. It also ensures the meat is cooked evenly.
WHAT IS INDIRECT HEAT?
Indirect heat is when you set your hot coals off to one side of the grill and place your food on the other side of the grate, where there are no coals directly under the food.
HOW TO SET UP A CHARCOAL GRILL FOR INDIRECT HEAT
We use a charcoal grill and a chimney starter.
We place newspaper into the bottom of the chimney starter, add in the coals and light the paper underneath.
Once you see flames at the top of the coals, you can pour them into your charcoal.
To set up a charcoal grill for indirect heat, you are going to set up a two zone fire.
Remove the grill grate and place all of your hot coals onto one side of the grill. Place the grill rack back onto the grill and place your food onto the part of the grill grate where there are no coals directly under the food.
We like to cook our ribs low and slow to impart more flavor and ensure the meat is cooked more evenly. With indirect heat, we feel we can control that more easily.
Low and slow is better for thicker cuts of meat whereas you want to use Fast when cooking small, pieces of meat such as hamburgers, thin chicken breasts and fish.
Just look at all of those cherries glazed onto the ribs. YUMMY!
How do you prefer to cook your ribs on the grill? Are you #TeamFast or #TeamSlow
Head on over to this link <—— to learn if you are #TeamFast or #TeamSlow and you can be entered to win a $500 Walmart Gift Card and other prizes.
In 2019, Smithfield will feature recipes and tips from Award-Winning Pitmaster Tuffy Stone #TeamSlow and Smithfield No. 10 race car driver Aric Almirola #TeamFast as they compete to show how easy and versatile fresh pork can be on the grill.
INGREDIENTS TO MAKE CHERRY PINEAPPLE GLAZED RIBS
These Cherry Pineapple Glazed Ribs only require 4 simple ingredients:
- Smithfield Extra Tender Fresh Pork Back Ribs
- Cherry Preserves
- Pineapple Juice
- Worchestershire Sauce
HOW TO MAKE CHERRY PINEAPPLE GLAZE?
Into a small pot whisk to combine cherry preserves, pineapple juice and worchestershire sauce. Bring to a boil and turn off heat. Glaze will thicken as it stands.
Reserve a little cherry pineapple glaze to brush on ribs when they have finished cooking or to serve at the table.
HOW TO GRILL RIBS?
Here are the steps on how to make ribs on the grill:
- Start by removing your ribs, from the refrigerator, 30 minute prior to grilling. You always want meat to come to room temperature before putting it on the grill.
- Pat the ribs dry with paper towels.
- Sprinkle on a dry rub all over the ribs ensuring to get every nook and cranny. Use your fingers to really get it rubbed in good. Oil your grill grate.
- Do not sauce your ribs before putting them on the grill. The sugar will carmelize and start to burn if you baste them to early. It’s best to wait until there is about 1 hour remaining on the cook time to start to baste your ribs.
HOW TO GRILL RIBS SLOW?
If you want to grill your ribs slow set up a two zone fire as described above.
Place your ribs, (meat side up, bone side down)* on the side without the coals and cook for 3-4 hours**. Base cherry pineapple glaze all over the ribs and place back onto the grill for an hour, basting one more time until the internal temperature registers 190° F.
I know this temperature seems high and technically ribs are finished cooking when the internal temperature registers 145° F but to ensure they are fall off the bone tender, bring them up to 190° F and I promise, you’ll never look back.
Once the ribs are tender and cooked to the perfect temperature, mine took 3 hours**, remove from grill and baste again with sauce. Allow to rest for 15 minutes before slicing.
Placing the meat side down ensures the meat will not overcook. It also enables the fat to drip down.
I DON’T HAVE A GRILL. HOW CAN I COOK RIBS IN THE OVEN?
No worries.
Here are the steps on how to make ribs on the grill:
- Preheat oven to 275° F
- Start by removing your ribs, from the refrigerator, 30 minute prior to grilling. You always want meat to come to room temperature before putting it on the grill.
- Pat the ribs dry with paper towels.
- Season both sides of the ribs with salt and pepper or a dry rub.
- Place rib rack onto a sheet pan and cover tightly with foil.
- Bake in the oven for 2-3 hours or until tender.
- Slather with BBQ after baking, if desired and allow to sit for 15 minutes before slicing.
These Cherry Pineapple Glazed Ribs are so juicy and sweet, you’ll love this twist on pork back ribs!
Cherry Pineapple Glazed Ribs
Cherry Pineapple Glazed Ribs are fall off the bone tender and packed with sweet, delicious flavor. The perfect 4 ingredient dinner for all your outdoor BBQ needs!
Ingredients
- 1 rack Smithfield Extra Tender Fresh Pork Back Ribs
- 2/3 cup Cherry Preserves
- 1/4 cup Pineapple Juice
- 1 tablespoon Worchestershire Sauce
Instructions
- Into a small pot whisk to combine cherry preserves, pineapple juice and worchestershire sauce. Bring to a boil and turn off heat. Glaze will thicken as it stands. Reserve a little cherry pineapple glaze to brush on ribs when they have finished cooking or to serve at the table.
- Place your ribs, (meat side up, bone side down) on the grill, on the side without the coals (indirect heat) and cook for 3-4 hours*.
- Baste cherry pineapple glaze all over the ribs after 2.5 hours and place back onto the grill for an hour, basting one more time until the internal temperature registers 190° F.
- Once the ribs are tender and cooked to the perfect temperature, mine took 3 hours*, remove from grill and baste again with sauce.
- Allow to rest for 15 minutes before slicing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 130mgCarbohydrates: 41gFiber: 1gSugar: 28gProtein: 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
They’re extra tender, extra meaty and an extra special way to grill ribs.
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