Apricot-Pineapple Sweet Ribs

  • OzzieN Posted: 07/11/09
    Worthy of a Special Occasion

    Excellent Ribs! Followed instructions exactly,cooked indirectly with a firebox. Great results and not overly difficult. Will definitely prepare again soon.

  • RHSweers Posted: 06/22/09
    Worthy of a Special Occasion

    I used this recipe in a Big Green Egg (indirect with plate-setter) this last weekend - first time without using my traditional mustard and rub, but my wife said the fruit juices had enzymes to tenderize similar to the mustard. I had 3 "full" slabs from Sams, and tripled all ingredients. I did add garlic-infused olive oil with the rub however. The entire family said these were the best ribs ever - and I've done a lot of them!

  • gwenidolizer Posted: 04/11/10
    Worthy of a Special Occasion

    Although they do take awhile to prepare, they are fairly easy to make and are the best ribs I've ever had! My family and I couldn't get enough of them. You might want to double the dry rub recipe though because unless your ribs are exactly 2lbs each you aren't going to have enough rub.

  • IAmSteve Posted: 07/09/12
    Worthy of a Special Occasion

    Made these yesterday following recipe exactly and they were good. But nothing exceptional over any other ribs I've made--and I make ribs quite often. With the liquid in the foil part of the cooking process I think they did cook faster than they do without it. I like to try new recipes a lot and with all the great comments on this one, I had hoped it was exceptional. I love ribs and these were as good as others but when you put sauce on them before serving it masks most recipe differences. I find that the quality of the meat makes more of a difference than the recipe--but then I use recipes that are quite similar.

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