Pineapple Sweet Ribs

Name: Pineapple Sweet Ribs
Yield: serves 4 to 6
Ingredients: 2 slabs baby back ribs; 2 tablespoons dark brown sugar; 2 tablespoons paprika; 1 tablespoon garlic salt; 1 1/2 teaspoon onion salt; 1 1/2 teaspoon chili powder; 3/4 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 cup pineapple juice; 1 tablespoon dry rub mix; 1 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons minced garlic; Big Bob’s competition sweet glaze (page 225)

December 9, 2011

Back ribs are sometimes referred to as loin back ribs but are most commonly called baby back ribs. The baby back rib is cut from the upper section of the rib cage below the spine and the loin muscle of the pig. A slab of baby back ribs can have as many as 15 bones (the number of bones in a pig’s rib cage). This long thin cut of pork has many defining characteristics. The bones are no thicker than a finger and are slightly curved. Because of the small bones there is generally more meat between each bone than on spare ribs. Baby back ribs are the leanest pork rib type, with a less pronounced pork flavor and a finer and denser texture. Pineapple Sweet Ribs utilize a sweet rub and a fruity liquid seasoning, followed by a sweet glaze. The key to a multi-step rib is to layer the flavors, creating complex tastes without overpowering the pork flavor. This strategy worked at the Houston Livestock Show and Rodeo in 2004, when the judges declared this rib recipe the winner of this world championship event.

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