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Rib Rub and Sauce
Rib Rub and Sauce

Rib Rub and Sauce

7 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup brown sugar (125ml)
1 tablespoon salt (15ml)
2 tablespoons ground coriander (30ml)
1 tablespoon ground black pepper (15ml)
1 tablespoon garlic powder (15ml)
1 tablespoon onion powder (15ml)
2 teaspoon s dried thyme (10ml)
1 tablespoons ground allspice (15ml)
1 tablespoons ground cinnamon (15ml)
1 tablespoon chili powder (15ml)
2 cups pineapple juice (475ml)
2 tablespoon apple cider vinegar (30ml)
1/8 cup unsalted butter (30ml)
1 teaspoon ground black pepper (5ml)
1 tablespoon onion powder (15ml)
1 tablespoon garlic powder (15ml)
3/4 cup Jamaican rum (175ml)
2 cups pineapple juice (475ml)
2 tablespoons hot sauce (30ml)
3 tablespoons fresh cilantro, chopped (45ml) or 3 teaspoons dried
1 tablespoons ginger, minced (15ml)
1/2 cup ketchup (125ml)
4 tablespoons cider vinegar (60ml)
2 tablespoons Worcestershire sauce (30ml)
4 tablespoons brown sugar (60ml)
1 tablespoon Soya sauce (15ml)
1 tablespoon ground black pepper (15ml
3 racks baby back ribs, membrane removed
4 cups cherry wood chips
3 cups apple wood chips
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Let's Make It
In a medium bowl combine all rub ingredients and mix well. Rub the mixture all over the ribs and place in a large plastic resealable bag. Marinate in fridge for 4 hours.
Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume. Set aside.
Rib Sauce: In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick. Set aside.
Remove ribs from the plastic bag and bring to room temperature.
Place the cherry/apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Build a smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal wait until the coals have turned to white ash, then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke start to billow out, reduce the heat to 200ºF/100ºC
Place ribs on the grill and close lid. Cook for about 2 hours, replacing the smoke pouch and turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes or until cooked through.
Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.
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