Pineapple And Molasses Spareribs Recipe (2024)

FAQs

What makes spare ribs more tender and flavorful? ›

Generally, Pork ribs benefit from a lengthy cook time over low temperature. So don't just chuck them in the oven immediately and you don't have to necessarily use the grill from start to finish. It can be hard to control the temperature if you're not experienced enough which will result in burnt and tough meat.

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

they put a dry rub on the ribs - but then around the 3:30 mark of the video - they piled brown sugar on the top half of the entire rack. They stated the brown sugar would liquify / melt down and make a molasses base on the rib. The brown sugar would draw the moisture out and penetrate the rib - adding more flavor.

Place the ribs in the refrigerator for at least one hour or as long as overnight, before grilling. In a spray bottle, place the pineapple juice, vinegar and Worcestershire sauce. Remove the ribs from the refrigerator at least 30 minutes to one hour before grilling. Prepare a charcoal grill for indirect grilling.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

Pull the ribs off the smoker and grate some cold butter right over the top of them. Sprinkle with brown sugar and drizzle with honey. Then wrap the ribs up in some heavy duty foil and throw them back on the smoker for another 40 minutes or so.

What does rubbing mustard on ribs do? ›

It is said to help the rub adhere to the meat. This may be a turn off for some folks, the thought of ribs marinating in mustard may not sound the most pleasant. However, if you ever have the chance to try this method you'll be surprised to find out it does nothing to the end taste of the ribs.

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

Cover the ribs tightly with foil then bake for 3-1/2 hours at 250 degrees. If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per additional 1/2 — 1lb ribs. For example, bake a 3 — 4lb rack of ribs for 4 hours.

And it's a simple rub at that: salt, pepper, brown sugar, a few spices, and one secret ingredient: ground espresso beans. They give a bitter roasted flavor that complements the malty sweetness of the sugar (“like milk and sugar are to coffee,” he likes to say).

Mix brown sugar, paprika, salt, pepper, and garlic powder together in a small bowl. Rub into pork ribs. For best results, allow ribs to marinate overnight. Enjoy!

I like to add in smoked paprika for a boost of wood-fired flavor as well as a gorgeous red color that pops. Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness. My secret ingredients in my rib rub are cinnamon and celery salt.