Ingredients

The following ingredients have 3 Servings
  • 12 oz bottle Saucy Mama Sweet Heat Marinade
  • 1 1/2 lbs boneless pork ribs
  • 1 large pineapple
  • 8 slices thick cut bacon
  • oil (for searing)

Instruction

  • Place ribs in a large freezer bag and pour 1/2 the bottle of Sweet Heat Marinade on top. Seal and shake. Marinate in the fridge for 2-3 hours.
  • For the pineapple: cut in half (leaving the top leaves or "crown" of the pineapple intact) and scoop out inside flesh leaving about 1/4-1/2 inch of pineapple.
  • Place hollowed side up on a rack on top of a baking sheet with edges (to catch any bacon drippings).
  • Preheat oven to 275 degrees.
  • Heat a large cast iron skillet over med heat.
  • Add oil to coat the bottom of skillet then remove ribs from bag and place in hot skillet.
  • Sear ribs(do not cook all the way through) until they have a nice crust.
  • Baste (or simply pour) with additional marinade from the bag then flip over and sear the other side. Discard remaining marinade in bag.
  • Remove from pan and add bacon, cooking with the leftover marinade still in the skillet.
  • Cook bacon for a couple minutes, where it is still pliable but it has a nice coating of sauce.
  • Remove from heat.
  • Pour remaining Sweet Heat Marinade in the bottle in a bowl.
  • Place two ribs in the center of each hollowed pineapple half.
  • Brush ribs with marinade.
  • Flip pineapple (with ribs inside) over so the ribs are stuffed inside.
  • Lay 3-4 strips (depending on the size of your pineapple) of partially cooked bacon in rows on top of each pineapple half. I like to brush these with additional marinade too.
  • Tuck ends of bacon hanging down under the pineapple.
  • I place any additional ribs (I usually have 2 left over) in between the pineapple halves on the same cooking rack.
  • Place in the center of the oven and bake nice and slow for 1 1/2 hours.
  • Remove from oven, brush on a little more marinade on the crispy bacon and let cool slightly then move stuffed pineapple to a cutting board.
  • I prefer to cut off the pineapple crown (it will be wilted unless you want to leave it on for presentation) and then slide the pineapple halves on to a plate and serve warm with fresh coleslaw and corn on the cob!