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NEW* BBQ Beef Ribs with Spicy Pineapple Rum Glaze

The Holiday weekend calls for holiday recipes. Fire up your grill and enjoy some mouthwatering Ribs!


1 rack Beef Grilling Back Ribs (about 7 ribs long, 3 lb./1.5kg)


1 tsp chili powder 1⁄2 tsp cumin 1⁄4 tsp salt 1⁄4 tsp cinnamon 1⁄4 cup brown sugar


  1. Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.

  2. Roast on foil­lined baking sheet in 250°F (120°C) oven for 2 to 3 hours until crispy and browned. Cool

slightly; cut into individual ribs.

  1. Meanwhile make Pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1⁄2 for basting and reserve 1⁄2 for


  1. Grill oven­roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or

barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.

Pineapple Rum Glaze:

1. In a saucepan over medium ­high heat mix: 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1⁄2 cup water, 1 cup pineapple juice, 1⁄4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp cayenne pepper, 1 Tbsp cornstarch and 1⁄4 cup rum or bourbon.

2. Bring to boil stirring occasionally. Reduce heat and simmer 30­50 minutes or until thick and syrupy.

Bourbon Barbecue Sauce:

1. To a saucepan over medium­high heat mix 1 cup tomato sauce, 1⁄2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper.

2. Bring to boil stirring occasionally. Reduce heat and simmer for 20-­25 minutes.

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