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From Our Kitchen

Grilled Baby Back
Pork Ribs

Cooked low and slow over indirect heat, then glazed with our Dragon Fruit Jam BBQ Sauce right at the end.

Serves
4 to 6
Prep
20 minutes
Cook
2 1/2 to 3 hours
Grill
275 to 300°F

Ingredients

  • 2 racks baby back pork ribs, about 2 1/2 to 3 lb each
  • 2 tablespoons yellow or Dijon mustard
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarse black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne, optional
  • 1 cup Dragon Fruit Jam BBQ Sauce, divided
  • 2 to 4 tablespoons apple juice or water, as needed
  • Fresh pineapple or lime wedges for serving, optional

Prepare the Ribs

Remove the thin membrane from the bone side of each rack and pat the ribs dry. Coat both sides lightly with mustard. It acts as a binder and will not make the finished ribs taste strongly of mustard.

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin and cayenne. Season both sides evenly. For the best flavor, refrigerate the seasoned ribs for 1 to 4 hours before cooking, or cook immediately.

Prepare the Grill

Set up a gas or charcoal grill for indirect cooking at 275 to 300°F. For charcoal, bank the coals to one side and place the ribs opposite them. For gas, leave one section of burners off and cook the ribs over that unlit area.

If you like, add a small amount of apple, cherry or pecan wood for smoke. Avoid heavy mesquite, which overpowers the fruit character of the sauce.

Cook the Ribs

  1. First cook, to develop tenderness

    Place the ribs bone side down over indirect heat. Close the grill and cook for about 1 1/2 hours, maintaining 275 to 300°F. After the first hour, lightly spritz with apple juice or water if the surface looks dry.

  2. Wrap and tenderize

    Transfer each rack to heavy duty foil. Add about 1 tablespoon apple juice or water to each packet, wrap tightly, and return to indirect heat for 45 to 60 minutes. The ribs are ready for glazing when the meat has pulled back slightly from the bones and the racks bend easily when lifted.

  3. Glaze

    Remove the ribs from the foil and return them to the indirect side of the grill. Brush generously with the BBQ sauce. Cook uncovered for 10 minutes, apply a second light coating, then cook another 5 to 10 minutes until glossy and slightly caramelized.

  4. Optional caramelized finish

    For a slightly more caramelized exterior, move the ribs briefly over medium direct heat for 30 to 60 seconds per side, watching constantly.

  5. Rest and serve

    Remove the ribs from the grill and rest for 10 minutes. Slice between the bones and serve with additional warmed BBQ sauce on the side.

Do not sauce early. The jam, molasses and other sugars will scorch over prolonged direct heat. The glaze goes on in the last twenty minutes and no sooner.

Showcasing the Sauce

Keep the rub relatively restrained so the sauce stays the star. What you are after is smoke, pork and caramelization, with the dragon fruit carrying the sweet and tangy Maui character through the middle of it.

Round It Out

Maui-Style Serving Ideas

  • Grilled Maui Gold pineapple
  • Coconut rice
  • Hawaiian-style macaroni salad
  • Grilled sweet onions
  • Fresh lime wedges

For a standout presentation, brush pineapple rings with the BBQ sauce during their final minute on the grill and serve them beside the ribs.

Take It Outside

Print the Recipe Card

A two page PDF with the ingredients, the timings and the method, sized to print at home.

Download the PDF See the BBQ Sauce
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