~Grilled Pineapple Country Ribs~

~Grilled Pineapple Country Ribs~

Ingredients

For the ribs

•  3–4 lbs boneless country-style pork ribs

For the pineapple marinade

• 1/2 cup pineapple juice (from the canned pineapple)
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup brown sugar or 3 tbsp honey
• 2 tbsp soy sauce
• Juice of one lime (you had "line")
• 1/2 tsp cayenne pepper (optional, for a kick)

For the glaze

• 1 tbsp cornstarch
• 2 tbsp cold water

For grilling

• 1 (20 oz) can of pineapple slices or chunks

Instructions:

1. Make the marinade: In a bowl, whisk together all marinade ingredients until fully combined.

2. Marinate the ribs: Toss the pork ribs in the marinade until evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

3. Prepare the slurry: In a small bowl, mix the cornstarch and cold water until smooth. Set aside.

4. Make the glaze: Pour the used marinade into a small saucepan. Bring it to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry while stirring constantly. Simmer for 2–3 minutes, until the glaze thickens and becomes glossy. Remove from heat and set aside.

5. Preheat the grill: Set up your grill for two-zone cooking — direct heat on one side, indirect heat on the other (about 300°F on the indirect side).

6. Grill the pineapple: Thread pineapple chunks onto skewers (soak wooden skewers in water for 30 minutes) or use a grill basket. Grill over direct heat for 15–20 minutes, turning occasionally, until lightly charred. Move to the cooler side to keep warm.

7. Sear the ribs: Place the marinated ribs over direct heat. Sear for 3–5 minutes per side, until nicely browned with a bit of char.

8. Slow cook the ribs: Move the seared ribs to indirect heat. Close the grill lid and cook for 30–60 minutes, basting occasionally with the pineapple glaze, until the internal temperature reaches 185–190°F for tender, juicy ribs. Cooking time will vary based on thickness.

9. Finish with glaze: In the last 15 minutes of cooking, brush the ribs generously with the remaining glaze to caramelize the surface.

10. Rest and serve: Remove the ribs and pineapple from the grill. Let the ribs rest for 5–10 minutes before slicing. Serve with grilled pineapple and any extra warmed glaze.

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Notes:

• 185–190°F is a great internal temp for shoulder-style ribs like these; it breaks down connective tissue and gives a more tender, rich texture.