Pineapple Mustard Glazed Ribs from Linda’s WLRN NPR show

Recipes Created By Chef Douglas Rodriguez

Ola South Beach Restaurant

Pineapple Mustard Glazed Ribs- Serves 8

For the pineapple mustard sauce:
3 cups pineapple pure
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup ketchup
2 tablespoons orange juice

4 pounds baby back pork ribs
1/4 cup kosher salt
1/4 cup sugar
1/4 cup paprika

2 tablespoons chopped fresh sage

Place the ingredients for the pineapple mustard sauce in a food processor and pulse together into a rough paste. Place the mixture in a medium sized saucepan over medium heat and simmer for 20 minutes. Remove from the heat and set aside.

Preheat oven to 250 degrees. Mix the sugar, salt and paprika together. Roll each portion of meat in sugar-salt-paprika mixture. Place meat in large baking dish in about one inch of water (or halfway each rib).

Bake at 250 degrees for one hour – remove from oven – turn meat. Bake at 250 degrees for one hour – remove from oven.

Drain the cooking liquid form the ribs and discard the liquid. Stir the sage into the cooled pineapple mustard sauce and slather the ribs with the pineapple mustard sauce. Return to the oven and bake for an additional hour. Remove from oven and serve.