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Pineapple-Marinated Pork Loin Back Ribs with Honey-Garlic Tomato GlazePORK
Pineapple-Marinated Pork Loin Back Ribs with Honey-Garlic Tomato Glaze
Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, demonstrated this rib recipe for make the most of your grill as seen on the Today Show.
- At least 1 hour before cooking, soak wood chips in enough water to cover. Drain before using.
- Place ribs, meaty side up, on work surface. Using a sharp knife, separate corner of thin membrane from bone. Using a paper towel, grasp and pull off entire membrane.
- For rub, combine 2 Tbs granulated sugar, 2 Tbs brown sugar, 2 Tbs garlic salt, 2 Tbs paprika, 1/2 tsp red cayenne pepper, and 1/2 tsp black pepper in small bowl. Sprinkle about two-thirds of the rub over both sides of ribs; rub in with your fingers.