• Login / Register
  • My Account
    • Login / Register

Chairman's Reserve

  • Beef
  • Pork
  • Cooking Inspiration+
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired pineapple teriyaki spareribs
pineapple teriyaki spareribs

pineapple teriyaki spareribs

Difficulty Rating: difficulty rating

SHARE THIS RECIPE:
serving size: 6-10
prep time: 25 minutes
cook time: 3 hours 30 minutes
cut: ribs
method: smoke

Mouthwatering teriyaki and pineapple add a sweet, bold flavor to these ultra-tender spareribs.

Ingredients

2 racks Chairman’s Reserve® St. Louis style pork ribs
Big Poppa’s Sweet Money Championship Rub
2 sticks butter, unsalted
1 bottle Japanese teriyaki sauce — the thicker the better
1 can crushed pineapple, drained

pineapple teriyaki spareribs

Directions

  1. Preheat smoker to 275°F.
  2. Remove ribs from packaging, trim St. Louis style, creating a perfect square of meat around the bones.
  3. Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub on both sides (to taste).
  4. Let rub/salt “melt” into the meat, around 5 to 10 minutes.
  5. Place ribs on smoker for 1 ½ hours, or until internal temperature reads 165°F–170°F. Pull from smoker and prep for wrapping.
  6. Cut 4 large sheets of heavy-duty foil. Sheets should be large enough to fold over an entire rack of ribs with no holes.
  7. Before placing ribs on foil, add teriyaki sauce, crushed pineapple and 4 pats of butter on foil sheets — almost the full length of the ribs.
  8. Place ribs meat side down on top of the sauce/pineapple/butter mixture, drizzle more teriyaki sauce on the back and add 4 more pats of butter.
  9. Wrap foil tightly around ribs, make sure to not to rip any holes. Repeat for remaining racks of ribs.
  10. Place ribs back on smoker for another 1 to 2 hours or until desired doneness.
  11. When the ribs are done, they should have good “bend” or smile in them but should not be falling off the bone. A thermometer should be able to slide smoothly into the meat with little to no resistance. If you prefer your ribs “falling off the bone,” continue to cook until you can’t hold both ends of the rack without breaking in the center.
  12. When ribs are done, remove from smoker and rest for 5 minutes. Once rested, remove ribs from foil, baste with a little more sauce (to taste) and top with crushed pineapple. Slice and serve immediately.

Pro Tip: Make sure you pull membrane off the bottom/bone side of ribs. This allows for a more tender rib, and for the seasoning to penetrate through the bone side.

Pro Tip: Have fun and experiment with this recipe by swapping out the pineapple and teriyaki sauce for another fruit and sauce combination.

Recipe courtesy of pitmaster Sterling Ball.

International Websites

Follow Us

Facebook icon Instagram icon

Contact Us

This field is for validation purposes and should be left unchanged.

FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

COVID-19 Response