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Step out of your BBQ’in box with these tender Pork Ribs with a Pineapple BBQ Sauce! The sauce has the perfect combination of sweet, sour, and a bit of a kick!
No that summer has officially hit, we have been grilling dinner almost nightly. Whats nice about cooking outdoors is that it is almost mandatory that you sit next to the grill and relax while watching your meat cook.
Sitting back with a cold drink, watching the sunset, and inhaling the delicious aromas coming from the grill makes for pretty much the best evening ever.
We crave these simple nights all year long, so when it is finally time, we take full advantage. My husband and I have been grilling almost every meal for the last month.
Despite eating ribs multiple times, we keep going back to them and stock up every time we are at Walmart. They are just so delicious, especially Smithfield Fresh Pork Ribs. Smithfield Ribs are hand-trimmed, extra-tender and juicy and have no added hormones or steroids.
While Smithfield Fresh Pork Ribs are my secret weapon for making great ribs on the grill, I have a few extra secrets for making them perfect!
Growing up, my dad didn’t cook very often but he had a few signature meals. One of his specialties is grilled steak rubbed in mayonnaise and Hawaiian Sea Salt. It sounds crazy, but it is utterly delicious!
You see, mayonnaise helps foods retain moisture as they cook on the grill, so foods — particularly meats — don’t dry out. Unlike oils and oil based marinades the fact that mayo is emulsified allows the oils in the mayonnaise to actually stick to the food, and not just burn off.
It slowly evaporates while protecting the meat so the heat doesn’t evaporate the meat juices. Don’t worry, there is no residual mayonnaise flavor as it cooks off, leaving you with a spectacular bite.
Because this method worked so well on other types of meat, I thought I would try it on these pork ribs. Although they are naturally extra-tender and juicy, the mayonnaise/salt marinade made them mouthwateringly delicious. So much so that they have been requested again tonight!
Since it is summer, and I love coming up with new BBQ sauce recipes, I decided to make a Hawaiian Style BBQ sauce. With fresh pineapple juice, low sodium soy sauce, brown sugar, fresh garlic and ginger, and a few other things, this sauce hit all of our taste sensors. With a bit a sweet, sour, and a slight kick from the chili flakes, this Pineapple BBQ Sauce was perfect on the pork ribs!
Are you convinced yet!?!? Not yet? Well here is a coupon for extra motivation.
For more grilling recipes and a chance to win $5,000 cash and multiple prizes throughout the summer, head over to Smithfield’s Get Grilling America site! Good luck!
Switch it up with these delicious grilled pork ribs basted with a Hawaiian Style BBQ sauce
- 2 racks Smithfield Extra Tender Baby Back Pork Ribs
- 1 cup mayonnaise
- 2 tbsp Hawaiian sea salt
- 2 tsp olive oil
- 3 garlic cloves minced
- 2/3 cup fresh pineapple juice
- 1/2 cup low sodium teriyaki sauce
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp dried chili flakes optional for kick
- 2 tbsp fresh ginger minced
- 1 tsp corn starch
- 1 tbsp water
- Pineapple Slices and Green Onion for garnish
In a medium sized sauce pan, heat oil on medium heat. Once hot, sauté garlic until fragrant, about 2 minutes.
Add pineapple juice, teriyaki sauce, ketchup, brown sugar, chili flakes, and ginger to sauce pan and bring to a simmer. Reduce heat to medium low heat, and allow to simmer for 25 minutes.
Combine water and cornstarch. Add paste to pan and stir until sauce has thickened. Remove from heat.
Use immediately or store in air tight container in the refrigerator for up to 1 week.
Baste the rib racks with mayonnaise on both sides.
Sprinkle with sea salt then wrap racks individually in foil.
Prepare charcoal grill. Once hot, place ribs over grill and smoke the ribs for 1 hour.
When the ribs have cooked for an hour, uncover the grill and carefully remove the foil. Brush both sides generously with with BBQ sauce.
- Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs.
- The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.
- Baste one more time with bbq sauce, slice and serve.
Make sure to pick up a slab or two the next time you’re at Walmart!