Last Updated on August 29, 2022
Ever wake up on a weekend and think to yourself, it’s a day for baby back ribs? Me too! Make a flavorful spice rub for the ribs, then cover it with generous dollops of fruity pineapple BBQ sauce. Serve with green salad, or your favorite potato salad. Definitely worth waking up a little early for.
Ingredients
- 1 pkg ButcherBox Baby Back Ribs or St. Louis Ribs
Dry Rub
- 2 Tbsp ancho chili powder
- 2 Tbsp smoked salt
- 1 Tbsp cinnamon
- 2 Tbsp smoked paprika
- ½ c orange Juice for cooking ribs
Chipotle Pineapple BBQ Sauce
- 2 Tbsp olive oil extra virgin
- 1 medium onion diced
- 4 cloves garlic minced
- 1 20 oz can crushed pineapple
- ¼ c chipotle puree
- ¼ c brown sugar
- ¼ c white vinegar
Instructions
- Preheat oven to 250°F
- Mix ingredients for spice rub. Massage ribs with rub.
- Place ribs in center of large piece of aluminium foil, bones facing down. Add orange juice to foil and wrap ribs tightly in foil. Bake in oven for 2 hours.
Chipotle Pineapple BBQ Sauce
- Preheat saucepan to medium heat, and add olive oil. Once oil is hot, add garlic and onions and sauté for 4-5 minutes, or until translucent. Add brown sugar and white vinegar, and cook until melted.
- Add chipotle puree and crushed pineapple, and bring to a simmer. Simmer on low heat for 15-20 minutes.
- Remove from heat, and let cool for 10 minutes. Puree in blender or with immersion blender.
- Once ribs are tender (they should come apart easily but not fall apart), remove from oven. Turn heat up to 375°F. Unwrap foil and discard, then brush ribs generously with chipotle pineapple BBQ sauce.
- Bake for 20-30 minutes and apply more BBQ sauce every 10 minutes. This stage can also be done on a grill!
Share on Pinterest!Pin at @Butcher_Box!
