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Tropical Ribs Recipe

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This recipe for Tropical Ribs is from The Schulte/Stovie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine for 2 racks of baby backs pork ribs:
2 Cups warm water
2 cups beer
½ cup (packed) brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice

First Rub
¼ cup (packed) brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard

Second Rub
¼ cup (packed) brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard

Key West Barbecue Sauce – Makes 10 cups
3 cups ketchup
2 cups (packed) dark brown sugar
¾ cup mango juice or nectar
¾ cup fresh or frozen reconstituted passion fruit juice blend
¾ cup fresh orange juice
¾ cup pineapple juice
½ cup golden Caro syrup
½ cup fresh lime juice
½ cup fresh lemon juice
½ cup grapefruit juice
¼ cup grated onion
1 ½ tablespoons dry mustard
1 ½ teaspoons ground white pepper
½ teaspoon cayenne pepper
½ teaspoon coarse kosher salt
½ teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch
Directions:
Directions:
For Brine:
Stir ingredients in bowl until sugar and salt dissolve. Pour brine into a container. Add ribs. Seal container and chill overnight, turning occasionally.

For First Rub:
Mix first 5 ingredients in small bowl and blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature 1 hour.
Place ribs in the smoker and cook until ribs are tender and meat pulls away from the bone by ¼ inch, turning and rotating ribs every ½ hour, about 1 ½ hours.

For Second Rub:
Mix first 3 ingredients in small bowl and blend. Place 18X30-inch sheet heavy-duty foil on work surface; top with second sheet, creating a double layer. Transfer ribs, meat side up, to foil. Sprinkle ribs with second rub mixture. Tent ribs with another sheet of heavy-duty foil; crimp edges to seal.

Return ribs to smoker; cook for 15-20 minutes. Remove top layer of foil and cook until sugar caramelizes, about 15/20 minutes.
Cut slabs between bones. Serve with sauce.

 

 

 

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