Parboiled then grilled to tender perfection, these saucy fall-off-the-bone ribs are sure to win raves.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 lb. (1.8 kg) pork baby back ribs, cut into 2-rib sections
1/2 cup Heinz Chili Sauce
1/2 cup Heinz Tomato Ketchup
1/2 cup undrained crushed pineapple in juice
1/4 cup packed brown sugar
1/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
2 green onions, finely chopped
1/4 cup rum
1 tsp. ground allspice
1 tsp. lime zest
1 tsp. grated gingerroot
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How do I make it ?
Place ribs in Dutch oven or large saucepan. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min.
Meanwhile, bring chili sauce, ketchup, pineapple, sugar and barbecue sauce to boil in saucepan; simmer on medium-low heat 5 min., stirring frequently. Remove from heat. Add remaining ingredients; mix well. Cool.
Heat barbecue to medium heat. Drain ribs. Place ribs in large bowl. Add half the chili sauce mixture; toss to evenly coat ribs.
Grill ribs 10 min. or until done, turning occasionally and brushing with remaining chili sauce mixture.
Kraft Kitchen Tips!
Serve with a hot baked potato, and crisp green salad tossed with your favourite Kraft Dressing.
Substitute cola for the rum.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 370 mg
Carbohydrate 17 g
Fibre 0 g
Sugars 16 g
Protein 18 g
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.