Get ready to elevate your barbecue game with these Honey Pineapple Glazed Baby Back Ribs. The tropical sweetness of pineapple combined with a hint of smokiness creates an irresistible glaze that will make these ribs the star of any gathering. Perfect for summer cookouts or any time you want a taste of the tropics.
Baby back ribs are tender and juicy, perfect for soaking up our flavorful glaze. Honey adds natural sweetness that caramelizes beautifully on the grill. Pineapple juice introduces a tropical tang, enhancing the glaze with its acidity. Soy sauce brings umami depth, balancing the sweetness. Apple cider vinegar adds a bit of sharpness to cut through the richness. Garlic and ginger add warmth and complexity to the glaze. Smoked paprika infuses a subtle smokiness, while black pepper and salt round out the flavors.
Pair these ribs with a fresh coleslaw or grilled corn on the cob to complement the sweetness of the glaze. A side of roasted potatoes or a light quinoa salad also makes a wonderful addition. For drinks, a crisp, chilled white wine or a refreshing iced tea works beautifully.
First, preheat your grill to medium heat. While the grill is warming up, prepare the glaze. In a medium-sized bowl, combine the honey, pineapple juice, soy sauce, apple cider vinegar, garlic, ginger, smoked paprika, black pepper, and salt. Stir everything together until well mixed.
Place the ribs on the grill, bone side down, and let them cook slowly for about 2 hours. Every 20 minutes or so, brush the ribs generously with the glaze. This helps build layers of flavor as the glaze caramelizes.
After the initial 2 hours, carefully wrap the ribs in aluminum foil to keep them juicy. Brush them with another layer of glaze before sealing the foil. Return the foil-wrapped ribs to the grill and cook for an additional 30 minutes. This step helps the meat become tender and fall-off-the-bone good.
Finally, remove the ribs from the grill and let them rest for about 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is succulent. Once rested, slice the ribs and serve them hot.
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