Tender boneless ribs, baked in pineapple, wrapped in crispy bacon. Could a meat lover ask for anything more?! Thanks to an impeccable recipe by blogger For the Love of Food, you now have all the essentials to create a bacon wrapped pineapple stuffed with boneless ribs. Perfect for summer, barbecues, spring, winter, or fall… rain or shine, this year-round recipe is essential for whenever you're craving a boat load of mouthwatering, marinated meat.
12oz Bottle Saucy Mama Sweet Heat Marinade
1 1/2 Lbs. boneless pork ribs
1 Large pineapple
8 Slices thick cut bacon
Oil, for searing
1. Cut the pineapple 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 to catch any bacon drippings.
2. Place ribs in a large freezer bag and pour 1/2 the bottle of Saucy Mama's Sweet Heat Marinade on top. Seal, shake and marinate in the fridge for 2-3 hours.
3. Heat a large cast iron skillet over medium heat. Add oil to coat the bottom of skillet then remove ribs from bag and place in hot skillet.
4. Sear ribs (do not cook all the way through) until they have a nice crust. Baste with additional marinade from the bag, then flip over and sear the other side.
5. Remove ribs from pan and add the bacon, cooking with the leftover marinade still in the skillet. Cook for a couple minutes, where it is still pliable but it has a nice coating of sauce. Remove from heat.
6. 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.
8. Lay 3-4 strips of partially cooked bacon in rows on top of each pineapple half. Tuck ends of bacon hanging down under the pineapple and brush bacon with additional marinade. Place in the center of the oven and bake at 275 degrees for 1 1/2 hours.
9. Remove from oven and brush a little more marinade on the crispy bacon. Let it cool, move to a cutting board, and enjoy!