Pineapple Pork Ribs
Pineapple Pork Ribs
- hickory wood chunks (for smoking)
- 2 tablespoons Honey Sriracha Style Dry Marinade
- 3 tablespoons French onion soup mix
- 2 kg baby back pork ribs (about one rack)
- Preparation
- Light the fire starter at the bottom of the charcoal pile (heat rises, so lighting from the bottom works best). Add hickory wood chunks for smoke once the fire is established. Remove the silver skin (membrane) from the back of the ribs using a serrated utility knife. This helps seasoning and smoke penetrate better. Trim off any loose flaps of meat or fat that could burn easily.
- Seasoning
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Coat ribs evenly with Onion Soup Mix, making sure to press it into the meat lightly by hand. Add a layer of Honey Sriracha on top of the onion soup mix for sweet heat and caramelization. Let the seasoning tack up while the fire comes to temperature (about 5-10 minutes).
- Cooking
- Place the ribs meat side down on the grill. Smoke and cook, allowing the honey Sriracha and onion soup mix to caramelize. Cook until tender and internal temperature reaches desired doneness.
Storage: Ribs are best served immediately but can be wrapped and stored in refrigerator for 3-4 days.
Nutritional Notes: High protein, contains honey and spices