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Home
Recipes
Grilled Slow-Roasted Beef with Pineapple Rum Glaze

Oven Roasting

Grilled Slow-Roasted Beef with Pineapple Rum Glaze

15 min prep

180 min marinating

130 min cooking

Serves 4

Difficulty 2/5

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.

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

Get Ingredients

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.

Tip

Letting Beef Back Ribs rest after coating with a dry or wet rub is an important flavour-building step.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Grilled Slow-Roasted Beef with Pineapple Rum Glaze

Rib Oven-Prepared Bone In

Grilling Back Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.