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.
Pineapple-Marinated
Pork Loin Back Ribs With Honey-Garlic Tomato Glaze
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
At least 1 hour before
cooking, soak wood chips in enough water to cover. Drain before
using.
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.
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.
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.
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.
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.
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.
Serves 4.
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.
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