Pull out all the stops at your next cookout this summer and Anna’s ready to help! Ribs are a summer staple, but have you ever wrapped them up with a big tropical flavor? Anna has and is sharing her rib-wrapped pineapple recipe. After trimming and seasoning her St. Louis rack of ribs, she slathers a freshly cut pineapple with her favorite BBQ sauce, then wraps the ribs around it and gives you her secret to keeping it attached. Then she makes a tinfoil tent and it’s ready for the heat. While the ribs cook, she starts cutting up her grilled summer salad with leafy greens, garden fresh tomatoes, cucumbers, and onions, but the grilled corn is the star. She adds a drizzle of a spicy but light jalapeno dressing to bring it all together. She’s not done with summer salads yet! Grab that watermelon and melon baller because she’s making what she calls her elevated seaport watermelon salad with fresh mint, olives, onion, and feta. Then it’s time to unwrap the ribs and boom! She serves it up all together for the perfect summer potluck at your next cookout.
INGREDIENTS:
- 1 St Louis Rack of ribs, silver skin removed on back
- 2 TBSP kosher salt
- 1 TBSP brown sugar
- 1-2 TBSP Chinese Five Spice blend
- 1 pineapple, bottom trimmed and skin removed
- 1-2 cups of your favorite BBQ sauce.
PREPARATION:
- In a small bowl, mix together salt, brown sugar and Chinese Five Spice powder. Season ribs generously with spice blend.
- Remove all but one oven rack and place on the lowest track.
- Preheat the oven to 275*.
- Smother the bottom and sides of the trimmed pineapple in BBQ sauce.
- Wrap the seasoned ribs around the BBQ sauce smothered pineapple and use wooden skewers to secure.
- Tightly wrap the rib wrapped pineapple in foil and place on a rimmed baking sheet.
- Bake for 4-5 hours until the meat is tender and begins to pull away from the bone.
- To serve, let the meat rest for 15 minutes.
- Remove the ribs from the pineapple and slice between each bone. Slice the pineapple into cubes.
- Serve the ribs and pineapple together on a platter and smother with additional BBQ sauce.
Anna's Chef Tip: The leafy top of the pineapple can make a fun centerpiece on the serving platter.
