Smokey Pineapple-Raisin Baby Back Ribs

Looking for a new way to do your traditional ribs? This is the recipe for you, pineapple and raisins top these ribs with a tangy sauce that will leave you pleased.

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Ingredients:

• 3 lbs baby back pork ribs
• 15 drops liquid smoke, divided
• 1 can (15 oz.) pineapple slices in their own juice
• 1/3 cup light brown sugar (packed)
• 1 teaspoon seasoned salt
• 1 teaspoon lemon pepper
• 1 teaspoon Tony Chacheres More Spice Seasoning
• 1/2 cup dark seedless raisins
• 3 cups hot cooked rice, optional

Method

Line a 13 x 9 x 2-inch baking pan with heavy duty aluminum foil. Spray foil with a non-stick cooking spray. Place baby back ribs on foil and drop 10 drops the liquid smoke evenly over ribs. Let stand. Preheat oven to 350 degrees. Drain pineapple slices, reserving juice. Place the pineapple juice in a small saucepan; add brown sugar, seasoned salt, lemon pepper Tony Chacheres More Spice Seasoning, and the remaining 5 drops of liquid smoke. Cook, over medium heat, stirring constantly, until brown sugar is melted. Cut pineapple slices in half and place over top of ribs in a pattern. Sprinkle raisins evenly over pineapple. Spoon cooked sauce over fruit on top of ribs, carefully. Cover and bake for 1-1/2 hours at 350 degrees. Remove cover and turn heat to 325 degrees; continue baking ribs for 30 minutes longer. Serve hot with hot cooked rice, if desired. Serves 4.

Notes: This is a nice change from the "usual" barbecued ribs.

Number of servings: 4

Submitted By: sklittle4224629
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