Pineapple and Beer Glazed Ribs
I had an idea for quite sometime and I finally tried to make some spicy, hot Pineapple and Beer Glazed Ribs. The result was: very tender ribs with a beautiful, pineapple-y caramel glaze.
I have not yet tried these in a smoker or on a grill, only in an oven, so if anybody does, please tell me how it turns out.
I used a lager for the beer, but I am pretty sure that an alambic one or any other beer would work well. Except perhaps for very dark beers.
Ingredients for one 500g rack of ribs
1 rack of ribs
Half a pineapple
1 cup of beer
1 teaspoon of habanero hot sauce (or any hot sauce of your choice)
5 tablespoons of honey
1 teaspoon of salt
Remove the skin from the pineapple, and cut it into big pieces.
Put the pineapple pieces into a blender, and blend until smooth.
Add the beer, the hot sauce and the salt and blend until homogeneous.
Remove the membrane that is on the ribs (your butcher might have done that already).
Pour the marinade into a big dish that will be used to marinate the ribs. Submerge the ribs into the marinade and let them rest for 1 hour at room temperature.
Toward the end of the marination time, preheat your oven at 150°C (or 300°F).
Remove the ribs from the marinade and let them drain a bit. Wrap them tightly in a few layers of aluminium foil and place them in the oven. Cook for one and a half hours.
While the ribs cook, filter the marinade to keep only the liquid. Transfer the liquid into a sauce pan and bring it to a boil on medium-high heat.
Boil the sauce for 2 minutes, then reduce the heat to gently simmer and add the honey.
Periodically stir the sauce while it continues to reduce until becomes light brown colour and has a slightly syrupy texture. At that point remove it from heat and reserve from later.
After one and a half hour in the oven, the ribs should be cooked through but without the finishing touches. Take them out of the oven and switch on the grill or broiler of your oven.
Remove the ribs from the foil and coat them generously with the reduced sauce.
Put them under the grill or broiler for another 5 to 10 minutes or until you begin to have crispy spots.
A rack of Pineapple and Beer glazed Ribs next to some Barbecue Ribs.
Caramelised and crispy
After the low an slow baking