This pineapple bacon habanero spareribs recipe post was sponsored by Smithfield as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Although I live in a state where Labor Day doesn’t mean the end of grilling season, I still treat the day like it’s the last big grilling hurrah of the summer. You know what that means?
RIBS!
These pineapple bacon habanero spareribs, to be exact.
Pineapple Bacon Habanero Spareribs
We cook them over charcoal — I’m convinced you simply can’t beat the smoked flavor of charcoal, and don’t try to convince me otherwise. Just don’t. Besides, firing up the grill means that my boyfriend helps me do the cooking for the day because he loves grilling as much as I do.
And we’re both crazy about ribs. The only time we have them is when we make them at home, and these pineapple bacon habanero spareribs are extra tender and hit the spot big time.
But when it comes to ribs, you have to choose carefully, and I highly recommend you try Smithfield® Extra Tender Fresh Pork Ribs for your Labor Day party this year.
They make it easy to look like a chef extraordinaire because they’re enhanced to be as juicy and tender as possible (but have no artificial ingredients,) so everyone is going to be super impressed with your grilling skills.
Smithfield Extra Tender Fresh Pork Ribs are so so good that they’re Pitmaster Preferred — look for the stamp on every package. They’re perfect for a Labor Day gathering!
Smithfield Extra Tender Fresh Pork Back Ribs
Smithfield Extra Tender Fresh Pork Spareribs
Smithfield Extra Tender Fresh Pork St. Louis Style Spareribs
Once you’ve picked up your ribs, fire up the grill, mix up this pineapple bacon habanero rub and rub it all over both sides of the ribs.
Cook them low and slow over indirect heat on the grill, and in a couple of hours, you’ll have a dinner you’ll never forget.
Pineapple Bacon Habanero Spareribs
Ingredients
- 1 rack Smithfield Extra Tender Fresh Pork St. Louis Style Spareribs
- 5 strips bacon cooked crisp and cooled
- 1 habanero pepper w/ seeds
- ½ cup dried pineapple
- 2 Tbsp brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon ground cloves
- ¼ tsp grated ginger
Instructions
- Cut rack of ribs in half if desired. Score membrane on backside of ribs. Set aside.
- Process remaining ingredients in food processor until fine. Rub into meat on both sides.
- Cook ribs over indirect heat on charcoal grill for 2 hours or until thoroughly cooked.
