Fall-Off-The-Bone Pineapple Baked Rack of Ribs: A Tropical BBQ Dream

Get ready to experience ribs like never before! This recipe for Fall-Off-The-Bone Pineapple Baked Rack of Ribs combines the smoky, savory goodness of perfectly cooked ribs with the sweet and tangy brightness of pineapple. The result is a mouthwatering masterpiece that will have your family and friends begging for more. This isn’t just about throwing some ribs in the oven; it’s about creating a multi-layered flavor profile that transforms ordinary ribs into an extraordinary culinary experience. We’ll walk you through every step, from preparing the ribs to crafting the perfect pineapple glaze, ensuring you achieve that coveted fall-off-the-bone tenderness and incredible taste. So, fire up your oven (or grill, if you prefer!), gather your ingredients, and let’s embark on this delicious journey!

## Why This Recipe Works

This recipe stands out for several key reasons:

* **Tenderizing Techniques:** The combination of a dry rub, a slow baking process, and a foil wrap ensures the ribs become incredibly tender. The dry rub helps to season the meat and create a flavorful bark, while the slow baking allows the collagen to break down, resulting in that fall-off-the-bone texture. Wrapping the ribs in foil further tenderizes them by trapping moisture and steaming them in their own juices.
* **Flavorful Dry Rub:** The dry rub is carefully crafted to complement the sweetness of the pineapple glaze. It includes a blend of savory and slightly spicy ingredients that add depth and complexity to the ribs. The rub infuses the meat with flavor from the inside out.
* **Tangy Pineapple Glaze:** The pineapple glaze is the star of the show. It’s made with fresh pineapple juice, brown sugar, soy sauce, and other ingredients that create a sweet, tangy, and slightly savory flavor. The glaze caramelizes beautifully in the oven, adding a glossy sheen and irresistible taste to the ribs.
* **Balanced Sweetness:** The recipe is carefully balanced to avoid being overly sweet. The dry rub and soy sauce in the glaze help to offset the sweetness of the pineapple, resulting in a well-rounded and flavorful dish.
* **Versatile Cooking Methods:** While this recipe focuses on baking the ribs in the oven, it can also be adapted for grilling or smoking. Instructions for both methods are provided below.

## Ingredients You’ll Need

* **For the Ribs:**
* 1 rack of pork spareribs (about 3-4 pounds), membrane removed
* 2 tablespoons olive oil
* **For the Dry Rub:**
* 2 tablespoons smoked paprika
* 1 tablespoon brown sugar
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (optional, for a kick)
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* **For the Pineapple Glaze:**
* 1 cup fresh pineapple juice (or canned, unsweetened)
* 1/2 cup packed brown sugar
* 1/4 cup soy sauce (low sodium preferred)
* 2 tablespoons apple cider vinegar
* 2 cloves garlic, minced
* 1 teaspoon ground ginger
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)

## Equipment Needed

* Baking sheet
* Aluminum foil
* Mixing bowls
* Small saucepan
* Basting brush
* Sharp knife

## Step-by-Step Instructions

**1. Prepare the Ribs:**

* **Remove the Membrane:** Turn the rack of ribs over so the bone side is facing up. Locate the thin, papery membrane covering the bones. Using a butter knife, gently slide it under the membrane at one end. Once you have a good grip, use a paper towel to pull the membrane off completely. This step is crucial for tender ribs, as the membrane can prevent the rub and glaze from penetrating the meat.
* **Pat Dry:** Pat the ribs dry with paper towels. This helps the dry rub adhere better to the meat.

**2. Make the Dry Rub:**

* In a medium bowl, combine all the dry rub ingredients: smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Mix well until all ingredients are evenly distributed.

**3. Apply the Dry Rub:**

* Rub the ribs generously with olive oil. This helps the dry rub stick to the meat.
* Using your hands, generously coat both sides of the ribs with the dry rub. Make sure to cover every nook and cranny. Massage the rub into the meat for a few minutes to ensure it penetrates deeply. This step is crucial for developing a flavorful bark on the ribs.

**4. Wrap and Refrigerate (Optional but Recommended):**

* Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the dry rub to penetrate the meat and further tenderize the ribs. If you’re short on time, you can skip this step, but the flavor will be more intense if you marinate the ribs overnight.

**5. Preheat the Oven:**

* Preheat your oven to 300°F (150°C).

**6. Bake the Ribs (First Stage – Low and Slow):**

* Place the ribs on a baking sheet lined with aluminum foil. Wrap the ribs tightly in another layer of aluminum foil. This creates a sealed environment that will help to steam the ribs and make them incredibly tender.
* Bake the ribs for 2.5 to 3 hours, or until they are very tender. The exact cooking time will depend on the thickness of the ribs. You can check for tenderness by inserting a fork into the meat; it should slide in easily with little resistance.

**7. Prepare the Pineapple Glaze:**

* While the ribs are baking, prepare the pineapple glaze. In a small saucepan, combine the pineapple juice, brown sugar, soy sauce, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes (if using).
* Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for about 10-15 minutes, or until the glaze has thickened slightly.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the slurry to the simmering glaze and stir continuously until the glaze thickens to your desired consistency. This will take only a minute or two. Remove from heat.

**8. Bake the Ribs (Second Stage – Glazing):**

* Carefully remove the ribs from the oven and unwrap them. Be careful, as steam will escape.
* Brush the ribs generously with the pineapple glaze. Make sure to coat both sides of the ribs evenly.
* Return the ribs to the baking sheet (unwrapped) and bake for another 20-30 minutes, or until the glaze is caramelized and the ribs are beautifully browned. Baste the ribs with more glaze every 10 minutes for extra flavor and shine. Watch closely to prevent the glaze from burning.

**9. Rest and Serve:**

* Remove the ribs from the oven and let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.
* Slice the ribs between the bones and serve immediately. Garnish with fresh pineapple chunks or chopped cilantro, if desired.

## Grilling Instructions (Alternative Method)

If you prefer to grill your ribs, follow these instructions:

1. **Prepare the Ribs:** Follow steps 1-5 as described above.
2. **Grill over Indirect Heat:** Preheat your grill to medium-low heat (about 250-300°F or 120-150°C). Place the wrapped ribs on the grill, away from direct heat. Cook for 2-2.5 hours, or until the ribs are very tender.
3. **Glaze and Finish:** Remove the ribs from the grill and unwrap them carefully. Brush generously with the pineapple glaze. Return the ribs to the grill, this time over direct heat, and cook for another 15-20 minutes, or until the glaze is caramelized and the ribs are beautifully browned. Baste with more glaze every few minutes.
4. **Rest and Serve:** Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.

## Smoking Instructions (Alternative Method)

For a smoky flavor, try smoking your ribs:

1. **Prepare the Ribs:** Follow steps 1-5 as described above.
2. **Smoke the Ribs:** Preheat your smoker to 225°F (107°C). Use your favorite wood chips, such as hickory, apple, or cherry. Smoke the wrapped ribs for 3-4 hours, or until they are very tender.
3. **Glaze and Finish:** Remove the ribs from the smoker and unwrap them carefully. Brush generously with the pineapple glaze. Return the ribs to the smoker, unwrapped, and cook for another 30-45 minutes, or until the glaze is caramelized and the ribs are beautifully browned. Baste with more glaze every 15 minutes.
4. **Rest and Serve:** Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.

## Tips for Perfect Ribs

* **Remove the Membrane:** This is the most important step for tender ribs. Don’t skip it!
* **Use a Good Quality Dry Rub:** A flavorful dry rub is essential for developing a delicious bark on the ribs. Experiment with different spice combinations to find your favorite blend.
* **Don’t Overcook:** Overcooked ribs will be dry and tough. Check for tenderness regularly and remove the ribs from the oven or grill as soon as they are fall-off-the-bone tender.
* **Let the Ribs Rest:** Resting the ribs before slicing allows the juices to redistribute, resulting in more tender and flavorful ribs.
* **Use Fresh Pineapple Juice:** Fresh pineapple juice adds a vibrant flavor to the glaze. If you can’t find fresh juice, use canned, unsweetened pineapple juice.
* **Adjust the Heat to Your Preference:** If you like spicy ribs, add more cayenne pepper or red pepper flakes to the dry rub and glaze. If you prefer milder ribs, omit these ingredients.

## Variations and Substitutions

* **Spice it up:** Add a pinch of cayenne pepper to the dry rub for a little kick.
* **Honey Glaze:** Substitute honey for brown sugar in the glaze for a different flavor profile.
* **Maple Glaze:** Use maple syrup instead of brown sugar for a rich, sweet glaze.
* **BBQ Sauce:** If you’re short on time, you can use your favorite store-bought BBQ sauce instead of making the pineapple glaze.
* **Different Cuts of Ribs:** While this recipe is designed for spareribs, you can also use baby back ribs. Keep in mind that baby back ribs will cook faster, so adjust the cooking time accordingly.
* **Add other fruit:** Add mango, peaches, or other tropical fruits to the glaze for a unique twist.

## Serving Suggestions

These Fall-Off-The-Bone Pineapple Baked Rack of Ribs are a fantastic main course for any occasion. Serve them with your favorite sides, such as:

* Coleslaw
* Corn on the cob
* Baked beans
* Potato salad
* Macaroni and cheese
* Grilled vegetables

## Storage Instructions

* **Leftover Ribs:** Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat ribs in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as tender.
* **Freezing:** Freeze leftover ribs in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 600-800
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 30-40g

## Conclusion

This Fall-Off-The-Bone Pineapple Baked Rack of Ribs recipe is a guaranteed crowd-pleaser. The combination of tender, flavorful ribs and a sweet and tangy pineapple glaze is simply irresistible. With detailed instructions and helpful tips, even novice cooks can achieve perfect results. So, gather your ingredients, fire up your oven or grill, and get ready to enjoy the best ribs of your life! Bon appétit!

Enjoy this tropical twist on classic barbecue! Let us know in the comments below how your ribs turned out and share any variations you tried. Happy cooking!