Pineapple-Cayenne Slow Cooked Back Ribs
These are hands down the best ribs I’ve EVER made or eaten. It’s not complicated but it’s a process and well worth the time invested!
2 racks back ribs, membrane removed, click here for how to!
1/4 c NOOC Pineapple White Balsamic
2 tbsp NOOC Cayenne Fused Olive Oil
2 tbsp paprika
1 tbsp garlic powder
Salt & Pepper to taste
1/2 a beer (something flavourful! We like a hazy IPA)
1 small onion cut into slices and separated into rings.
Set oven to 275F. Remove membrane from the underside of the ribs by sliding a butter knife under the sheath to gently lift it, firmly grab the end and peel off the whole length of the rack. DO NOT SKIP THIS STEP it is one of the secrets to great ribs!
In a small bowl blend oil, vinegar and spices to form a wet paste. Use a basting brush to coat the ribs on all sides until you’ve used it all (use more on the top side).
Line a large baking pan with foil (way easier to clean up!) making sure there is enough room for ribs to lay in a flat single layer. Put 1/2 of the onion rings under the ribs and 1/2 on top. Pour beer into pan (not on top of the meat but to the side, allowing it to cover the bottom of the pan).
Seal TIGHTLY with foil, ideally you don’t want any steam to escape. Bake covered for 3-4 hrs.
Remove from oven and remove foil, drain all the liquid into a small heat safe dish. Discard all of the onions and raise oven temp to 300F. Light the BBQ at this point to preheat.
Return uncovered ribs to oven for 20-30 mins, basting with reserved liquid approx every 5 mins making sure the liquid evaporates before applying more (you won’t use it all, you don’t want there to be any in the pan at all when this step is complete.
Coat with BBQ sauce (we used Diana’s Chicken & Rib sauce) CAREFULLY transfer racks onto BBQ (2 spatulas work well) and cook on med/low for about 10 mins per side until nicely caramelized.
Cut into sections of 2-3 ribs and serve with mashed potatoes and your favourite green salad!