BBQ Ribs with Whiskey Pineapple
For your Independence Day main course, make BBQ Ribs with Whiskey Pineapple. Minimal work goes into making this extra-flavorful dish.
Ingredients
BBQ Ribs
- 4 1/2 lbs. boneless country-style pork ribs
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 2 cans Dr. Pepper soda, divided
- 3/4 cup BBQ sauce
Whiskey Pineapple
- 1 pineapple, peeled and cut into large pieces
- 12 oz. cinnamon whiskey
- 3/4 cup brown sugar
- 1 tsp. ground cinnamon
Instructions
- Season ribs with salt, pepper and garlic powder. Place in the bottom of a slow cooker and top with 1 can of soda. Cover and cook on low for 7 hours.
- Preheat oven to 400°.
- In a medium bowl, combine BBQ sauce with 1/2 cup soda. Remove ribs from slow cooker and place on a wire rack set overtop a cookie sheet lined with foil.
- Brush ribs with sauce and bake for 15 minutes. Remove from oven, flip and brush with sauce. Cook for another 15 minutes. Serve with remaining sauce.
- Place pineapples in a re-sealable storage bag, then add whiskey. Seal and refrigerate for at least 2 hours. Preheat grill to medium-high. Sprinkle pineapple with sugar and cinnamon. Grill 6 to 10 minutes on each side, then serve with ribs.
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