Comida Kraft
Recipe Box

Rib Rub and Sauce

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What You Need

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Make It

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  • In a medium bowl combine all rub ingredients and mix well. Rub the mixture all over the ribs and place in a large plastic resealable bag. Marinate in fridge for 4 hours.
  • Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume. Set aside.
  • Rib Sauce: In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick. Set aside.
  • Remove ribs from the plastic bag and bring to room temperature.
  • Place the cherry/apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
  • Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
  • Build a smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
  • If using charcoal wait until the coals have turned to white ash, then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
  • When smoke start to billow out, reduce the heat to 200ºF/100ºC
  • Place ribs on the grill and close lid. Cook for about 2 hours, replacing the smoke pouch and turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes or until cooked through.
  • Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.


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