“Bon Appétit | July 2006 by Kenny Callaghan”
READY IN:
25hrs
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk first 11 ingredients in small bowl.
  2. Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
  3. Preheat oven to 350°F Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
  4. Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
  5. Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

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