Grilled Buffalo Ribs With Pineapple Moonshine Bbq Sauce Food

PINEAPPLE GRILLED BBQ RIBS

Steps:

• wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2"-3/4" slices. Set the remaining pineapple aside.
• In a large stock pot (15 qt is best), add the pineapple skin slices, 1 cup brown sugar,2 cups BBQ sauce, the orange slices, dash of liquid smoke, and the rib sections.
• Add enough water to the pot to cover the ribs completely, and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them.
• Remove ribs from pot and set aside to cool.
• While ribs cool, make a rub from the orange zest, remaining brown sugar, chili powder, garlic powder, and salt and pepper to taste.
• When ribs are cool enough to handle, apply rub to both sides of meat. Place ribs in a plastic freezer bag, and allow to marinate for 3 or 4 hours (or longer if you prefer).
• After marinating time, add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag.
• In the mean time, slice the remaining pineapple into 1/2" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling --
• Heat BBQ grill to 300 degrees. Place ribs on grill, and brush with BBQ sauce, turning frequently and basting with sauce, about 20 minutes, being careful not to let sauce burn. Reduce heat if necessary.
• During the last 8 minutes of cooking, add the pineapple slices to the grill, turning once and allowing them to carmelize and brown with grill marks.
• Remove ribs and pineapple to a serving platter and enjoy.

LOULOU'S BUFFALO RIBS

Steps:

• For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
• Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
• Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
• For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
• Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.

GRILLED SHORT RIBS WITH GRILLED PINEAPPLE AND PINEAPPLE-HABANERO SAUCE

Steps:

• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.
• Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm.
• Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil.
• Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop.
• Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.

JAMAICAN JERK BBQ SAUCE

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

BUFFALO RIBS

Steps:

• Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
• The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
• The best place to start is on one of the middle bones.
• Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
• Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
• Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
• Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
• Butter sauce: melt the butter in a small saucepan over med-high heat.
• Stir in ½ cup hot sauce; bring to a boil.
• Remove from the heat; set aside.
• Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
• Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
• Season with salt and pepper to taste (cheese is quite salty, so be careful).
• Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
• Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
• For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
• Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
• Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
• Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
• Serve the ribs with Gorgonzola Cheese Dip and the celery.
• **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.