Smoky Annatto-Rubbed Grilled Ribs with Charred Pineapple Salsa
Smoky Annatto-Rubbed Grilled Ribs with Charred Pineapple Salsa
A deep red-gold annatto rub gives these low-and-slow ribs a smoky, earthy crust, while a bright charred pineapple salsa cuts through the richness. It's backyard grilling with a Latin-inspired twist the whole family will fight over.
What You'll Need
Two components, one unforgettable plate of ribs.
The Smoky Annatto Rub
- 2 tbsp Organic Annatto Powder
- 1 tbsp Organic Red Chili Powder
- 1 tbsp Organic Garlic Granules
- 1 tbsp Organic Onion Powder
- 1 tsp Organic Allspice Powder
- 1 tsp Organic Black Pepper, freshly cracked
- 1 1/2 tsp Himalayan Pink Salt
- 3 tbsp brown sugar
The Ribs & Basting
- 2 racks pork baby back ribs (5-6 lbs)
- 2 tbsp neutral oil
- 1 cup apple juice, for spritzing
- 1/2 cup barbecue sauce, for glazing
Charred Pineapple Salsa
- 1 fresh pineapple, sliced into rings
- 1 tsp Organic Coriander Seeds, toasted & crushed
- 1/2 red onion, finely diced
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt to taste
Step by Step
Mix the Rub
In a small bowl, combine annatto powder, red chili powder, garlic granules, onion powder, allspice powder, black pepper, salt, and brown sugar until evenly blended.
Season the Ribs
Pat ribs dry and peel off the thin membrane from the back of each rack. Rub both sides with oil, then coat generously with the spice mix, pressing it into the meat. Let sit at room temperature for 30 minutes.
Set Up the Grill
Preheat your grill for indirect heat, keeping one side hot and one side cooler, aiming for a steady temperature of 275°F.
Slow-Grill the Ribs
Place ribs bone-side down over indirect heat, close the lid, and cook for about 2.5 to 3 hours, spritzing with apple juice every 45 minutes to keep them moist and glossy.
Char the Pineapple & Toast Coriander
During the last 20 minutes, toast coriander seeds in a dry pan until fragrant, then crush lightly. Grill pineapple rings directly over the heat until deep grill marks form, about 2 minutes per side.
Build the Salsa
Dice the charred pineapple and toss with red onion, cilantro, crushed coriander, lime juice, and a pinch of salt. Set aside to let the flavors meld while the ribs finish.
Glaze, Rest & Serve
Brush ribs with barbecue sauce and move directly over heat for 2-3 minutes per side to set the glaze. Rest 10 minutes, slice between the bones, and serve topped with the pineapple salsa.
Annatto powder can stain cutting boards and light countertops, so rub the ribs on a sheet pan or parchment for easy cleanup.
The Spices Behind the Ribs
Common Questions
Can I make these ribs in the oven instead of on a grill?
Yes. Bake the rubbed ribs on a foil-lined sheet pan at 275°F for about 3 hours, then broil for a few minutes after glazing to mimic that grilled char.
What can I use instead of fresh pineapple?
Canned pineapple rings work in a pinch. Drain well and pat dry so they char rather than steam on the grill.
How spicy is this recipe?
It's a medium heat level from the red chili powder. Reduce to 1/2 tablespoon for a milder rub, or add extra for more kick.
Can I make the rub ahead of time?
Absolutely. Mix a double batch of the annatto rub and store it in an airtight jar for up to a month, ready for your next grilling session.
What sides pair well with these ribs?
Grilled corn, a simple slaw, or rice cooked with a bay leaf all complement the smoky-sweet flavors nicely.
