From The EASY Way to Organic Cooking
BBQ Baby Back Ribs in Pineapple Glaze
Serves 6-8 · main course · 14 ingredients
The tomato paste gets cooked for a full minute before anything else joins it, which takes the raw acidity out. Skip that and the sauce tastes sharp no matter how long it simmers.
Ribs marked on a hot grill first, then packed tight in a casserole, covered in sauce, topped with fresh pineapple and braised at 300 to 325F for two hours plus. Stir and rearrange after the first hour — they shrink. Serves 6 to 8.
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Ingredients
What you need
- 1-2 racks baby back ribs, cut between the bones
- ½ cored and trimmed pineapple, cut into ½ inch cubes
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped or minced
- 1 6 oz. can tomato paste
- ½ cup tomato sauce
- 3 tbsp. Dijon mustard
- 4-5 tbsp. Worcestershire sauce
- 2-3 cups pineapple juice
- 3 tbsp. brown sugar
- 1-2 tbsp. smoked paprika
- 1 tbsp. ground coriander
- A pinch of cayenne pepper or chipotle
- Sea salt and freshly ground black pepper to taste
Serves 6-8.
Method
How to make it
Sauté the onions in some canola oil and butter until translucent, add garlic and sauté for a few minutes longer. Add the tomato paste and while stirring, cook for 1 min. to cook off some of the acidity in the paste. Add the remaining ingredients and simmer for 5-10 min.
The sauce should be fairly thick to coat the ribs, but if too thick, add more pineapple juice. Season the cut ribs with olive oil, salt, pepper and coriander and mark them on all sides on a hot grill. Place the grilled ribs tightly in a casserole, cover with the sauce and top with the chopped pineapple. Cover and braise on 300- 325°F for about 2-2.5 hours.
After 1 hour, stir and rearrange the ribs as they will have shrunk. They should almost fall off the bone when done.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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