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Cherry Pineapple Glazed Ribs: The Ultimate Fall-Off-The-Bone BBQ Recipe

There’s a special kind of tranquility that washes over me when I’m relaxing in the backyard. The air is warm, my favorite tunes are playing, and the unmistakable aroma of food sizzling on the grill fills the senses. It’s a moment of pure bliss, made even better by the anticipation of a delicious meal.

As my stomach begins to rumble, I eagerly await the feast. But when it comes to grilling ribs, especially succulent Smithfield Extra Tender Fresh Pork Back Ribs, patience is key. We wholeheartedly embrace the #TeamSlow philosophy, understanding that good things take time. And honestly, with a glass of refreshing Liberty Creek Moscato wine in hand, I have nowhere else to be.

Ribs are undeniably a summer favorite. Whether prepared with a savory dry rub, slathered in classic BBQ sauce, or coated in the unique sweet and tangy Cherry Pineapple Glaze we’re making today, they always promise a satisfying meal. Picture this: perfectly grilled ribs served alongside fresh corn on the cob, a hearty scoop of baked beans, and a glass of crisp Liberty Creek Moscato wine. That, to me, is the epitome of a perfect summer dinner.

If you’re looking to elevate your grilling game and achieve ribs that are truly fall-off-the-bone tender every single time, I’ve got a few expert tips and tricks to share. Let’s get started on creating a memorable BBQ experience.

Choosing the Best Ribs: Smithfield Extra Tender Fresh Pork

The foundation of any great rib recipe starts with quality meat. My first recommendation? Head straight to Walmart and pick up Smithfield Extra Tender Fresh Pork Ribs. Using high-quality, fresh pork ribs ensures you’re set up for success from the very beginning. Smithfield Extra Tender Fresh Pork is renowned for its natural tenderness and juiciness, making it an excellent choice for both grilling novices and seasoned pitmasters.

These ribs are specially cut and prepared to lock in moisture, guaranteeing that your final product will be perfectly cooked and incredibly flavorful. With Smithfield, you can confidently impress your guests with ribs that are consistently tender and delicious, making every bite a delight.

Embracing the #TeamSlow Grilling Philosophy

Earlier, I mentioned that we’re firmly on #TeamSlow, and for good reason. This approach to grilling ribs involves cooking them over low, indirect heat for an extended period. While it undeniably takes longer, the benefits are immense: unparalleled tenderness, even cooking, and a deep infusion of smoky flavor that simply can’t be rushed. This method ensures the collagen and connective tissues in the ribs slowly break down, resulting in that coveted fall-off-the-bone texture.

What is Indirect Heat Grilling?

Indirect heat grilling is a technique where the food is placed on the grill grate *away* from the direct heat source. Instead of being directly over the hot coals or burners, the food cooks by the circulating heat within the closed grill, much like an oven. This method is ideal for larger, thicker cuts of meat, like ribs, whole chickens, or roasts, that require longer cooking times to become tender without burning the exterior.

How to Set Up a Charcoal Grill for Indirect Heat (Two-Zone Fire)

Setting up a two-zone fire on a charcoal grill is simpler than you might think. Here’s a step-by-step guide:

Prepare Your Coals: We typically use a chimney starter for efficiency. Place crumpled newspaper or a fire starter at the bottom of the chimney, then fill the top section with your desired amount of charcoal. Light the paper from underneath.
Wait for the Coals to Ash: Allow the coals to heat up until they are mostly covered in a light gray ash. This usually takes about 10-15 minutes in a chimney starter.
Arrange the Coals: Carefully pour the hot coals onto one side of your grill’s charcoal grate. This creates a hot zone on one side and a cooler, indirect zone on the other.
Place the Grill Grate: Put the main cooking grate back onto the grill.
Position Your Food: Place your ribs (or other food) on the side of the grate where there are no coals directly underneath. This is your indirect cooking zone.
Control the Temperature: Close the grill lid. Use the grill’s vents to regulate the temperature. Opening the top vent fully and adjusting the bottom vent allows you to control airflow, which in turn controls the heat. For slow cooking ribs, aim for a consistent temperature of around 225-275°F (107-135°C).

Cooking low and slow with indirect heat is superior for thicker cuts of meat as it allows the internal temperature to rise gradually, breaking down tough fibers and rendering fat without charring the exterior. In contrast, the #TeamFast method, involving direct high heat, is best suited for thinner, smaller cuts like hamburgers, thin-cut chicken breasts, or fish, where quick searing and rapid cooking are desired.

Just imagine the glistening glaze on those slow-cooked ribs, rich with cherry and pineapple. YUMMY!

Are You #TeamFast or #TeamSlow?

How do you prefer to cook your ribs on the grill? Are you #TeamFast, valuing speed and high heat, or #TeamSlow, favoring patience and tender results? Discover your grilling style and unlock more tips and tricks!

For more insights into these grilling philosophies and how to master fresh pork on the grill, you can explore resources from expert grill masters. Learn from the best, whether you lean towards the meticulous #TeamSlow techniques of an award-winning Pitmaster like Tuffy Stone or the efficient #TeamFast methods inspired by drivers like Aric Almirola. Both approaches highlight the versatility of fresh pork on the grill, offering delicious results for every preference.

Crafting the Cherry Pineapple Glazed Ribs: The Recipe

Ingredients for Cherry Pineapple Glazed Ribs

This incredibly flavorful recipe requires just 4 simple ingredients:

1 rack Smithfield Extra Tender Fresh Pork Back Ribs
2/3 cup Cherry Preserves
1/4 cup Pineapple Juice
1 tablespoon Worcestershire Sauce

How to Make the Cherry Pineapple Glaze

Creating this irresistible glaze is quick and easy:

Into a small saucepan, whisk together the cherry preserves, pineapple juice, and Worcestershire sauce until well combined.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Once boiling, immediately remove the pot from the heat. The glaze will thicken as it cools.
Reserve a small amount of this luscious glaze to brush on the ribs just before serving, or to offer at the table for an extra burst of flavor.

Preparing and Grilling Your Ribs: A Step-by-Step Guide

Follow these steps for perfectly grilled, tender ribs:

Bring to Room Temperature: Approximately 30 minutes before grilling, remove your ribs from the refrigerator. Allowing meat to come to room temperature ensures more even cooking.
Pat Dry: Use paper towels to thoroughly pat the ribs dry. This helps any rub adhere better and promotes a better bark.
Apply Dry Rub (Optional but Recommended): Liberally sprinkle your favorite dry rub all over the ribs, ensuring every nook and cranny is covered. Use your fingers to massage the rub deeply into the meat.
Oil the Grate: Lightly oil your grill grate before placing the ribs to prevent sticking.
Timing the Sauce: Resist the urge to sauce your ribs too early! The sugar in the glaze will caramelize and burn if applied at the beginning of the cook time. It’s best to wait until there’s approximately 1 hour remaining in the cooking process before you start basting.

Achieving Perfection: How to Grill Ribs Slow with Indirect Heat

For truly fall-off-the-bone tender ribs, the slow and low method is unmatched:

Set Up Your Grill: As described above, set up a two-zone fire on your charcoal grill for indirect heat. Maintain a consistent temperature of 225-275°F (107-135°C).
Initial Cook: Place your prepared ribs on the indirect side of the grill grate, with the meat side facing up and the bone side down. Close the lid and cook for 3-4 hours. This initial phase slowly renders the fat and tenderizes the meat.
First Baste: After about 2.5 to 3 hours, open the grill and generously brush the Cherry Pineapple Glaze all over the ribs.
Continue Cooking & Basting: Return the ribs to the grill for another hour, basting them once more halfway through this final hour.
Check for Doneness: The ribs are truly “fall-off-the-bone” when the internal temperature, measured with a meat thermometer, registers around 190°F (88°C). While technically pork is safe to eat at 145°F (63°C), reaching 190°F allows the connective tissues to fully break down, resulting in that incredibly tender texture. Trust me, once you try ribs at this temperature, you’ll never go back!
Rest and Serve: Once the ribs are perfectly tender and have reached the desired temperature (mine typically take about 3 hours total on the grill), remove them. Brush one final layer of the cherry pineapple glaze. Allow the ribs to rest for 15 minutes before slicing and serving. Resting allows the juices to redistribute, ensuring every slice is as moist and flavorful as possible.

Note on Placement: Placing the meat side up helps prevent the meat from overcooking and allows any rendered fat to drip away, contributing to a less greasy and more flavorful rib.

No Grill? No Problem! How to Cook Ribs in the Oven

Don’t have a grill or facing inclement weather? You can still achieve incredibly tender ribs right in your oven:

Preheat Oven: Preheat your oven to 275°F (135°C).
Room Temperature: Remove ribs from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat Dry: Pat the ribs dry with paper towels.
Season: Generously season both sides of the ribs with salt, pepper, or your favorite dry rub.
Prepare for Baking: Place the rib rack onto a sturdy baking sheet. Cover the entire baking sheet and ribs tightly with aluminum foil, creating a sealed packet.
Bake Until Tender: Bake in the preheated oven for 2-3 hours, or until the ribs are wonderfully tender. The meat should easily pull away from the bone.
Glaze (Optional): If desired, remove the foil during the last 30 minutes of baking, slather with your cherry pineapple glaze (or BBQ sauce), and continue to bake uncovered until the glaze is slightly caramelized.
Rest: Allow the ribs to rest for 15 minutes before slicing and serving.

The Magic of Cherry Pineapple Glazed Ribs

These Cherry Pineapple Glazed Ribs are nothing short of magical. Each bite delivers an explosion of sweet, tangy, and savory flavors, perfectly balanced by the smoky essence from the grill (or rich depth from the oven). They’re not just extra tender and extra meaty; they represent an extra special way to enjoy pork back ribs, transforming a classic into an unforgettable culinary experience.

Cherry Pineapple Glazed Ribs

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
3-4 hours (grill) or 2-3 hours (oven)

Additional Time:
15 minutes (resting)

Total Time:
Approx. 3 hours 25 minutes – 4 hours 25 minutes

These Cherry Pineapple Glazed Ribs are unbelievably fall-off-the-bone tender and bursting with sweet, delicious flavor. An effortlessly perfect 4-ingredient dinner for all your outdoor BBQ gatherings!

Ingredients

1 rack Smithfield Extra Tender Fresh Pork Back Ribs
2/3 cup Cherry Preserves
1/4 cup Pineapple Juice
1 tablespoon Worcestershire Sauce
Optional: Your favorite dry rub, salt, and pepper for seasoning

Instructions

Prepare the Glaze: Into a small pot, whisk together cherry preserves, pineapple juice, and Worcestershire sauce. Bring the mixture to a boil over medium heat, then immediately turn off the heat. The glaze will thicken as it cools. Reserve a small portion of the glaze to brush on the ribs after cooking or to serve as a dipping sauce at the table.
Prepare the Ribs: Remove ribs from the refrigerator 30 minutes prior to grilling to allow them to come to room temperature. Pat the ribs thoroughly dry with paper towels. Season both sides generously with your preferred dry rub, or simply with salt and pepper.
Set up Grill for Indirect Heat: If grilling, set up your charcoal grill for a two-zone fire as described in the article, aiming for an indirect heat zone temperature of 225-275°F (107-135°C). Lightly oil the grill grate.
Grill Ribs (Indirect Heat Method): Place your seasoned ribs (meat side up, bone side down) on the indirect heat side of the grill (away from the coals). Close the lid and cook for 3 to 4 hours.
First Basting: After about 2.5 to 3 hours of cooking, open the grill and generously brush the cherry pineapple glaze all over the ribs. Close the lid.
Second Basting & Final Cook: Continue cooking for another hour, basting the ribs one more time halfway through this final hour. Cook until the internal temperature of the thickest part of the meat registers 190°F (88°C) for fall-off-the-bone tenderness.
Oven Baking Alternative: If cooking in the oven, preheat to 275°F (135°C). Place seasoned ribs on a sheet pan, cover tightly with foil, and bake for 2-3 hours until tender. For a glazed finish, remove foil during the last 30 minutes, baste with glaze, and bake uncovered.
Rest and Serve: Once the ribs are cooked to perfection, remove them from the grill or oven. If desired, brush with any remaining glaze. Allow the ribs to rest for 15 minutes before slicing and serving. Resting is crucial for juicy ribs!

Nutrition Information:

Yield: 4 servings
Serving Size: 1

Amount Per Serving:
Calories: 269
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 32mg
Sodium: 130mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 28g
Protein: 10g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist, and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.

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