Sticky Pineapple Scotch Bonnet Pork Ribs with Molasses
These pineapple Scotch bonnet pork ribs are cooked on the barbecue until tender, then coated with a sticky glaze of pineapple, molasses and fiery Scotch bonnet. The result is sweet, bright and spicy, with deep flavour and a glossy lacquered finish.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the pineapple Scotch bonnet molasses glaze
- 250 g pineapple finely chopped
- 1 Scotch bonnet chilli deseeded and finely chopped
- 4 garlic cloves finely grated
- 20 g fresh ginger finely grated
- 2 tbsp black treacle or molasses
- 2 tbsp dark brown sugar
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- 80 ml pineapple juice
- 1 tbsp lime juice
- 1 tbsp neutral oil
- 2 tbsp water
Instructions
Prepare and season the ribs
- Pat the ribs dry and remove the membrane from the back if needed. Mix the salt, pepper, smoked paprika, garlic powder and onion powder, then season both sides of the ribs evenly.
Set up the BBQ
- Prepare your BBQ for indirect cooking at 150°C to 160°C. You want steady, moderate heat for most of the cook, with one slightly hotter area ready for the final glaze setting stage.
Start cooking the ribs
- Place the ribs bone side down on the indirect side of the grill or in a foil tray. Close the lid and cook for 1 hour 30 minutes, keeping the heat as steady as you can.
Make the pineapple Scotch bonnet glaze
- Heat the oil in a saucepan over low heat. Add the Scotch bonnet, garlic and ginger, then cook for 1 minute until fragrant. Stir in the pineapple, molasses, dark brown sugar, honey, cider vinegar, soy sauce, tomato purée, pineapple juice, lime juice and water. Simmer gently for 8 to 10 minutes until the pineapple softens. Blend until smooth, then return to the pan for 2 to 3 minutes until glossy and lightly thickened.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the BBQ over indirect heat. Cook for 15 minutes, then brush again. Repeat once more if needed so the glaze builds gradually.
Finish the glaze
- Move the ribs a little closer to the hotter side for 5 to 6 minutes, turning once if needed, until the glaze is sticky and set with a few darker caramelised patches.
Rest and slice
- Rest the ribs for 10 minutes, then slice between the bones and serve with any remaining glaze on the side.
Notes
Fresh pineapple gives the glaze the best flavour and a bit more texture before blending, though tinned pineapple in juice can work if that’s what you’ve got. I’d avoid pineapple in syrup because it can make the sauce too sweet too quickly. The juice matters too. A splash of proper pineapple juice helps the glaze taste bright and keeps it from becoming too dense once the molasses goes in.
Scotch bonnet varies quite a lot in heat, so I usually start with one deseeded chilli and then taste the sauce before deciding whether it needs any more. It has a distinct fruity flavour that’s worth keeping in balance. Molasses or black treacle is strong stuff, and a little goes a long way. It’s there to deepen the glaze, not take the whole thing over.
Nutrition
Calories: 795kcalCarbohydrates: 30gProtein: 41gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 165mgSodium: 945mgPotassium: 820mgFiber: 1.8gSugar: 24gVitamin A: 910IUCalcium: 87mgIron: 3.1mg
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