BBQ Baby Back Ribs with Bacon Pineapple Glaze by Scott Thomas

Ingredients

Units of Measurement:

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Steps

• 1

  Remove the membrane from the bone side of the ribs and apply the salt, pepper and rub to that side. Flip the ribs over and season the meat side.

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  Ingredients

  • 2 Rack baby back ribs

  • 1 As Needed salt and pepper

  • 1 As Needed Your Favorite Spicy Rub

• 2

  When ready to cook, start the Traeger grill and set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

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• 3

  While the grill heats up, cook the bacon in a frying pan. As the bacon is cooking, pour the pineapple juice, garlic and honey into an oven safe pot.

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  Ingredients

  • 6 Slices bacon

  • 6 Fluid Ounce pineapple juice

  • 1 Teaspoon garlic, minced

  • 2 Tablespoon honey

• 4

  Remove the bacon from the grease and let the pan and bacon fat cool down. After the pan has cooled for a while, pour the bacon grease in with the pineapple juice, garlic and honey and stir to combine.

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• 5

  Place the ribs and the pot on the grill and close the lid. After an hour, the slurry will have reduced down a bit and can be applied to the ribs. Slather the ribs with the reduction every 15 minutes. When the bones peek out about a quarter to a third of an inch, the ribs are done which is about 2 hours and 15 minutes.

  

  Grill: 350 ˚F

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• 6

  For fall off the bone ribs, go another 30-45 minutes, continuing to glaze every 15 minutes.

  

  Grill: 350 ˚F

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• 7

  The sweet and savory of the reduction will temper the heat of the spicy rub forming an outstanding and complex blend of flavors. Enjoy!

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