Charred Pineapple and Jalapeño BBQ Pork Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pork ribs slathered in a smoky, spicy pineapple-infused barbecue sauce with a hint of jalapeño heat, grilled until tender and caramelized. This caribbean-inspired grilling ready in about 140 minutes pairs pork baby back ribs, pineapple juice, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 4 Caribbean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium heat, approximately 350°F.
  2. Step 2: In a blender, combine 1/2 cup pineapple juice, 1 cup pineapple chunks, 3/4 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp chopped jalapeño, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to make the barbecue sauce.
  3. Step 3: Remove the thin membrane from the back of 2 lbs pork baby back ribs for tenderness.
  4. Step 4: Brush the ribs generously on both sides with half of the pineapple-jalapeño BBQ sauce.
  5. Step 5: Place the ribs on the grill over indirect heat. Cover and cook for 1.5 to 2 hours, brushing with remaining sauce every 20 minutes, until ribs are tender and internal temperature reaches 190°F.
  6. Step 6: For the last 10 minutes, move ribs directly over the heat to char edges slightly and caramelize the sauce, turning once.
  7. Step 7: Remove ribs from grill and let rest for 10 minutes before slicing between the bones and serving.

Equipment for this recipe

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Frequently asked questions

How long does Charred Pineapple and Jalapeño BBQ Pork Ribs take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Pineapple and Jalapeño BBQ Pork Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork baby back ribs from drying out.

Can I substitute ingredients in Charred Pineapple and Jalapeño BBQ Pork Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Pineapple and Jalapeño BBQ Pork Ribs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Pineapple and Jalapeño BBQ Pork Ribs?

Caribbean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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