Baby Back Ribs with Pineapple BBQ sauce


  1. Preheat oven to 275 degrees.
  2. Season ribs with salt and wrap them in foil adding 1Tbsp of Pineapple juice and 1 Tbsp water. Seal foil. Put the ribs on a baking sheet and place in the oven to slow roast for 3 hours. When the ribs are finished cooking, the meat will draw back and expose about three-quarters of an inch of the rib bone. Remove and set aside.
  3. To make the glaze, put 1 cup of BBQ sauce in a small pot and add pineapple juice, soy, cinnamon and 1 Tbsp of adobo sauce. Mix and put over low heat for 5 minutes so all the ingredients combine and the sauce thickens.
  4. To finish the ribs, set the oven to broil. Unwrap the ribs and evenly coat ribs with glaze using a brush. Put in the oven and broil for 2-3 minutes, just until the glaze starts to bubble and get some dark spots. Remove and serve with remaining glaze on the side.


  • 1 rack Allegiance® Baby Back Ribs
  • 1/4 cup pineapple juice, plus 1 tbsp
  • West Creek Sweet BBQ Sauce
  • 1 can chipotle chiles in Adobo sauce
  • 1 tsp cinnamon
  • 1 tsp Asian Pride® Soy Sauce
  • 1 tbsp salt