Spicy Smoked Ribs with Pineapple Rum Glaze
Indulge in the bold, smoky flavors of these Spicy Smoked Ribs with Pineapple Rum Glaze—a recipe that’s equal parts fiery and sweet, perfect for barbecue enthusiasts and summer gatherings. These tender, fall-off-the-bone pork spare ribs are coated in a tantalizing spice rub featuring paprika, cayenne, and brown sugar, then slow-smoked over hickory or applewood for a rich, earthy aroma. The star of the dish is the luscious pineapple rum glaze, which combines tropical pineapple juice, dark rum, and a hint of honey for a sticky-sweet finish with a caramelized flair. With a perfect balance of smoky, spicy, and sweet, these ribs are a show-stopping centerpiece for any cookout or casual dinner party. Serve them warm and slathered in extra glaze for a finger-licking experience that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Paprika
- 3 tablespoons Brown sugar
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground black pepper
- 2 teaspoons Kosher salt
- 1.5 cups Pineapple juice
- 0.25 cup Dark rum
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Wood chips (hickory or applewood)
Instructions
Preheat your smoker to 225°F (110°C) and soak wood chips in water for at least 30 minutes.
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt.
Rub the spice mixture evenly over both sides of the ribs, pressing gently to adhere.
Place the ribs in the smoker, bone side down, and add soaked wood chips to the smoker box or directly onto the coals.
Smoke the ribs for 3 hours, maintaining a consistent temperature of 225°F (110°C). Add more wood chips as needed to keep the smoke going.
While the ribs are smoking, prepare the pineapple rum glaze. In a saucepan, combine pineapple juice, dark rum, honey, apple cider vinegar, and soy sauce. Bring to a simmer over medium heat.
In a small bowl, whisk together cornstarch and water to form a slurry. Slowly whisk the slurry into the simmering mixture and cook for 2-3 minutes until thickened. Remove from heat and set aside.
After 3 hours, wrap the ribs tightly in aluminum foil. Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours.
Carefully unwrap the ribs and place them back in the smoker. Brush the pineapple rum glaze generously over both sides of the ribs.
Continue smoking the ribs for 1 more hour, basting every 20 minutes with the glaze to build up a sticky, caramelized coating.
Remove the ribs from the smoker and let them rest for 10 minutes before slicing.
Serve the ribs warm with extra pineapple rum glaze on the side.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 20.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
