Grilled Slow-Roasted Beef with Pineapple Rum Glaze

Start these delicious ribs in the oven and finish them on the barbecue. The spicy, sticky and sweet pineapple glaze adds a tropical twist to this rib recipe. Beef ribs are a fantastic change from regular pork ribs.
Yield 4 Servings Prep. Time 15 min Marinating Time 180 min Cooking Time 130 min Total Time 325 min


Here are the following ingredients:

  • ¼ cup (60 mL) packed brown sugar
  • 1 tsp (5 mL) chili powder
  • ½ tsp (2 mL) ground cumin
  • ¼ tsp (1 mL) EACH ground cinnamon and salt
  • 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg)
  • 1 tbsp (15 mL) chopped garlic
  • 1 cup (250 mL) packed brown sugar
  • 1 cup (250 mL) pineapple juice
  • ¼ cup (60 mL) EACH hoisin sauce and rum or bourbon
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 tbsp (15 mL) EACH soy sauce, vegetable oil and Dijon mustard
  • 1 tsp (5 mL) EACH hot pepper sauce and cayenne pepper
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Ribs: Combine sugar, chili powder, cumin, cinnamon and salt in a small bowl. Place ribs on a foil-lined rimmed baking sheet and rub all over with spice mixture. Cover and refrigerate for 3 hours or overnight.

  2. Uncover ribs and roast in 250°F oven for 2 to 3 hours until crispy and browned. Let cool slightly.

  3. Pineapple Rum Glaze: Meanwhile, combine garlic, brown sugar, pineapple juice, hoisin sauce, rum, lemon juice, soy sauce, oil, mustard, hot pepper sauce, cayenne and ½ cup (125 mL) water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring often, for 30 to 35 minutes or until thick and syrupy. Stir in cornstarch mixture and boil, stirring, for about 2 minutes or until thick and glossy. Transfer half of the to a serving dish for dipping; use remaining glaze for basting.

  4. Baste rib rack with some of the glaze. Grill over medium heat in a closed barbecue, for 5 to 10 minutes, brushing generously all over with glaze and turning occasionally, until hot, browned and well-glazed. Cut rack of ribs into individual ribs and serve with reserved extra glaze for dipping.