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Pineapple Glazed Baby Back Ribs
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| Author: | Andrew Zimmern
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3 racks of trimmed baby back ribs
3 T. brown sugar
1 T. sea salt
2 T. minced garlic
2 T. olive oil
2 T. cider vinegar
1 small onion, chopped
1 whole bunch cilantro
1 handful fresh mint
1 fresh Serrano chile
Combine herbs, spices, liquids, and seasonings by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge.
Grill over indirect low heat, maintaining a temperature of 275–300 degrees for 120–150 minutes or until ribs have shrunk back from the rib tips and meat is roasty toasty and fork-tender.
Baste with pineapple glaze during last 5 minutes of cooking. If you like, char ribs over high, direct heat for 2–3 minutes before serving.
Pineapple Glaze
1 qt. pineapple juice . . . fresh-squeezed is amazing, and if you have a juicer, use it for this.
1 t. red chile flakes
2 c. sake
1/4 c. brown sugar
1/4 c. rice wine vinegar
1/4 c. mirin
Reduce all ingredients at a simmer until glazey. Season to taste with sea salt and fresh-squeezed lemon juice.
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