• Pineapple-Glazed Baby Back Ribs


Pineapple-Glazed Ribs

By Andrew Zimmern

Fresh cilantro and tart-sweet pineapple give these baby back ribs a unique flavor that’s hard to resist.

Pineapple-Glazed Baby Back Ribs

Servings: 8

Total: 3 hours, plus overnight marinating


  • 3 racks of trimmed baby back ribs
  • 3 tablespoons brown sugar
  • 1 tablespoon sea salt
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 small onion, chopped
  • 1 whole bunch cilantro
  • 1 handful fresh mint
  • 1 fresh Serrano chile

Pineapple Glaze

  • 1 quart pineapple juice, fresh squeezed is amazing and if you have a juicer, use it for this.
  • 1 teaspoon red chile flakes
  • 2 cups sake
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup mirin


Marinate the Ribs

Combine herbs, spices, liquids and seasonings by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge.

Start the Grill

Prepare a charcoal grill to cook the ribs over indirect low heat, keeping charcoal to one side. When the temperature reaches 275-300 degrees, add the ribs. You will want to keep adding charcoal every 40 minutes or so to maintain a medium-low heat of roughly 275 degrees. Grill over indirect heat for 2.5 to 3 hours or until ribs have shrunk back from the rib tips, meat is roasty toasty and fork tender.

Baste with pineapple glaze during last 5 minutes of cooking. Before serving, char ribs for 2 to 3 minutes if you like over high direct heat.

Make the Pineapple Glaze

While you’re grilling the ribs, combine the pineapple juice, red chile flakes, sake, brown sugar, rice wine vinegar and mirin in a small sauce pan. Bring to a simmer and reduce until glaze-y, about 1 hour. Season with sea salt and fresh squeezed lemon juice. Use to glaze the ribs before serving.


Photograph by Madeleine Hill. 

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