Charred Pineapple and Jalapeño BBQ Pork Ribs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

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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.

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