Pineapple-Marinated Pork Loin Back Ribs
with Honey-Garlic Tomato Glaze

Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, demonstrated this rib recipe for make the most of your grill as seen on the Today Show.

Recipe Ingredients:

2 cups hickory or other wood chips
4 pounds (2 slabs) pork loin back ribs (also known as baby back ribs)

Dry Rub:
2 tablespoons granulated sugar
2 tablespoons packed dark brown sugar
2 tablespoons garlic salt
2 tablespoons paprika
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1 1/2 cups unsweetened pineapple juice

Honey-Garlic Tomato Glaze:
2 tablespoons chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 cups ketchup
2/3 cup packed dark brown sugar
1/2 cup apple juice
1/2 cup vinegar
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper

Cooking Directions:

1. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain before using.
2. Place ribs, meaty side up, on work surface. Using a sharp knife, separate corner of thin membrane from bone. Using a paper towel, grasp and pull off entire membrane.
3. For rub, combine granulated sugar, brown sugar, garlic salt, paprika, red pepper, and black pepper in small bowl. Sprinkle about two-thirds of the rub over both sides of ribs; rub in with your fingers.
4. In charcoal grill, place preheated coals around drip pan for low, indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over coals. Place ribs, meaty side up, on rack over drip pan. Cover and cook for 2 1/4 hours.
5. Remove ribs from grill. Place each slab of ribs, meaty side down, on large sheet of heavy foil. Pour half of the pineapple juice over each slab; wrap and seal tightly. Return to rack. Add more preheated coals and wood chips. Cover and cook for 1 hour.
6. Remove and unwrap ribs. Sprinkle remaining rub evenly over meaty side of ribs. Return to rack, meaty side up. Cook, uncovered, until ribs are tender, about 30 minutes. Remove ribs.
7. Meanwhile, for glaze, cook onion and garlic in hot oil in large saucepan until tender. Stir in ketchup, brown sugar, apple juice, vinegar, honey, Worcestershire sauce, liquid smoke, salt, celery seed, red pepper and black pepper. Heat until bubbly, stirring occasionally. Cool slightly. Brush some of the glaze over both sides of ribs. Cook, uncovered, until glaze is caramelized, about 15 minutes more. Serve remaining glaze with ribs.

Makes 4 servings.

Gas Grilling Instructions: In gas grill, preheat grill. Reduce heat on one burner to low, and turn off other burner(s). Place drip pan directly on lava rocks, ceramic briquettes or flavorizer bars on burner that is turned off. Cook ribs on rack over drip pan as above, except add drained wood chips following manufacturer’s instructions.

Recipe and photograph provided courtesy of National Pork Board.