The weather is finally warm enough for a little outdoor living. Here’s one of my favorite recipes for ribs.

Let’s start with the shopping trip, here’s what you’ll need:
4 racks of baby back ribs
2 quarts pineapple juice
1 bunch cilantro
8 jalapeno chilies
1/2 cup rice or cider vinegar
brown sugar
black pepper

1/2 cup dry jerk seasoning (commercial brands are ok)
1 tablespoon minced fresh ginger
3/4 cup ketchup
3 tablespoons cider vinegar2 tablespoons
worchestershire sauce
1 tablespoon soy sauce
salt (just a little) and freshly ground black pepper
2 cups wood chips, soaked in water to cover for 1 hour, then drained

Now, let’s get cookin’, or at least prepping.

  1. Remove the membrane from the ribs, rinse them and place them in a large roasting pan. Pour 1 quart of pineapple juice over them.
  2. Wash and chop the cilantro add all but about 2 tablespoons into the pan with the ribs. Finely chop the jalapenos (remove seeds and membrane to reduce heat if desired)and place all but 2 of them in with the ribs.
  3. Marinate the ribs for 2 to 3 hours in the refrigerator.
  4. Prepare the glaze. Place the 2 cups pineapple juice, ½ cup vinegar, 3 tablespoons of brown sugar sugar, 3 tablespoons of butter, and ½ teaspoon pepper in a saucepan and boil until syrupy.
  5. Drain and dry the ribs. Rub the jerk seasoning on both sides.
  6. Set up your grill for indirect grilling. Heat grill to 325 degrees and add wood chips.
  7. Place the ribs on the grill. Indirect grill the ribs until tender. This should take about an hour and a half. During the last half hour start brushing the ribs with the glaze and brush two or three more times before serving.

Sever ribs with Pineapple Barbeque sauce.

While the ribs are cooking, make the barbeque sauce.
2 cups pineapple juice
1 to 2 jalapeno chilies, seeded and minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh cilantro
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons worchestershire sauce
2 tablespoons brown sugar
1 tablespoon soy sauce

1. Combine the pineapple juice, chili, ginger, and cilantro in a heavy saucepan and boil until reduced by half.

2. Stir the ketchup, vinegar, worchestershire sauce, brown sugar, and soy sauce. Simmer the sauce until richly flavored and slightly thickened, 10 minutes. Add salt and pepper to taste.

Mark your calendars! The 1st Annual Evansville Outdoor Expo is set for Saturday, July 19th & Sunday, July 20th, 2014! The event will feature exhibitors, demonstrations, giveaways, special guest appearances and a show by the high-flying Fetch-N-Fish team! You don’t want to miss a minute of the action at the 2014 Evansville Outdoor Expo!

If your business would like to have a booth, please fill out this fill out this vendor form and we will get in touch with you shortly!