Pineapple Wrapped Ribs Recipe

Ribs and pineapple together create something amazing. The sweet fruit juice works its way into the meat while smoke adds incredible flavor from the outside.

This cooking method might look complicated, but it’s actually simple enough for anyone to try.

One evening, I was scrolling through TikTok and saw this video of ribs wrapped around a whole pineapple on the grill. The video had millions of views and everyone in the comments was going crazy over it.

I thought it looked too good to be true, but I had to try it myself. The next weekend, I grabbed some ribs and a pineapple and followed the steps.

The pineapple keeps the ribs moist and tender while adding a tropical sweetness that pairs perfectly with smoky barbecue. You don’t need special skills or expensive equipment to pull this off.

Today I am sharing this Pineapple Wrapped Ribs Recipe that turns an ordinary cookout into something memorable. The steps are straightforward, and the results will make you look like a barbecue expert.

Choosing the Best Ribs for This Recipe

Picking good ribs makes this recipe work better. Here’s what you need to know:

St. Louis Style Spare Ribs Work Best – These ribs have fat running through them that keeps the meat moist during cooking. They’re also flat and even, which means they wrap around the pineapple nicely. Look for a rack that weighs 3-4 pounds.

Check the Color – Good ribs should be pink to red. Skip any that look gray or brown. The meat should look fresh, not dried out on the edges.

Look at the Thickness – You want ribs that are about the same thickness all the way across. This helps them cook evenly. Thin spots might dry out before thick spots get tender.

Bend Test – When you pick up the rack, it should bend a little but not fall apart. Too stiff means the meat might be tough. Too floppy means there’s not enough meat on the bones.

Fat is Good – Don’t worry about seeing some fat on the ribs. That fat melts as they cook and keeps everything juicy. Just trim off any really thick chunks that hang off the sides.

Pick the Right Pineapple

The pineapple is just as important as the ribs. You need one that works as both a cooking tool and food. Here’s what to look for:

Smell Test: Pick it up and smell the bottom where the leaves attach. You should smell that sweet tropical scent. No smell means not ready. Sour smell means too old.

Check the Color: The outside should be mostly golden yellow with some green patches. All green means wait longer. All brown means past its prime.

Feel for Ripeness: Press the sides gently. It should give a little, like pressing your cheek. Rock hard means not ready. Too soft means overripe and won’t hold up during cooking.

Test the Leaves: Pull one leaf gently. It should come out easily when ready. Leaves should look green and fresh, not brown.

Size Matters: Pick a medium to large pineapple about 6 to 8 inches tall without leaves. This size wraps perfectly. Small ones won’t work.

How Pineapple Affects Meat?

Pineapple has something special inside called bromelain that makes tough meat tender. When you wrap ribs around a pineapple and cook them together, the juice from the fruit soaks into the meat.

The heat makes the pineapple release more liquid, and all that juice carries the bromelain right into the ribs.

The sugar in pineapple also helps create a nice crust on the outside of the ribs. As it cooks, the sugar caramelizes and mixes with your rub to form that sticky, sweet coating everyone loves.

Don’t worry about the meat getting too soft – the cooking time and temperature in this recipe balance everything perfectly.

Pineapple Wrapped Ribs Ingredients

For the Ribs:

• 1 rack St. Louis style spare ribs (about 3-4 pounds): These ribs have great marbling and stay tender during long cooking times. You can use baby back ribs as a substitute; they will cook a little faster.
• 2-3 tablespoons your favorite barbecue rub: Choose a rub you enjoy. A rub with brown sugar and paprika creates a nice crust.

For the Pineapple:

• 1 whole fresh pineapple (medium to large size): It needs to be ripe but still firm enough to hold the weight of the ribs. A canned pineapple will not work for this.
• 2-3 tablespoons bourbon (optional): This adds a deep, rich flavor as it cooks. You can leave it out if you prefer.
• 1 tablespoon barbecue rub: Just a light coating to help caramelize the pineapple

For Wrapping:

• Heavy-duty aluminum foil or butcher paper: Foil is better for sealing in all the juices and creating steam.
• 2-3 tablespoons apple juice or apple moonshine: This creates steam that makes the ribs very tender.
• 2-3 tablespoons water: This adds to the steaming environment inside the foil.

For Finishing:

• 1/2 cup barbecue sauce of choice: Use a sauce that is thin enough to brush on easily. A thicker sauce can be thinned with a little water or apple juice.
• Wood skewers (4-6 pieces): These are essential for holding the ribs securely around the pineapple.

Essential Tools for Success

1. Sharp Knife: For cutting the pineapple skin off.
2. Cutting Board: A sturdy surface for prepping.
3. Grill or Smoker: For that slow, smoky cook.
4. Wood Chips: Cherry wood chips add a sweet smoke.
5. Heat-Resistant Gloves: To handle hot food safely.
6. Basting Brush: For applying the barbecue sauce.
7. Kitchen Scissors: Useful for trimming the ribs.

How To Make Pineapple Wrapped Ribs at Home

Step 1 | Prep Your Ribs

Lay the ribs bone side up. Score the thin membrane with shallow cuts instead of removing it fully. This keeps ribs intact while letting flavor soak in.

Pat dry, then coat both sides with barbecue rub. Let them rest for 30 minutes.

Step 2 | Prepare the Pineapple

Cut off the top (save it for garnish). Trim the skin, removing brown spots while keeping fruit intact. Brush with bourbon if using, then sprinkle lightly with barbecue rub.

Step 3 | Set Up Your Grill

Set grill or smoker to 300–310°F with indirect heat. Add wood chips for smoke. The steady heat keeps ribs tender while caramelizing the pineapple.

Step 4 | Wrap the Ribs Around the Pineapple

Stand your pineapple up and carefully wrap the rack of ribs around it. The ribs should curve naturally around the fruit.

Secure everything with wooden skewers, pushing them through the ribs into the pineapple. I usually use 4-6 skewers to make sure nothing moves around.

Trim any excess rib ends with scissors if you want a cleaner look.

Step 5 | First Cook

Place the pineapple-wrapped ribs directly on the grill grate. Close the lid. Let them cook for about 3 hours.

Try not to open the lid during this time. The ribs will get a beautiful color, and the pineapple will start to cook and release its juices.

Step 6 | Wrap and Steam

After 3 hours, carefully take the ribs off the grill. Lay out a big piece of heavy-duty aluminum foil. Place the ribs in the center.

Pour the apple juice and water over the ribs. Wrap the foil around the entire thing, making sure it is sealed tightly. This will trap the steam and make the meat very tender.

Step 7 | Continue Cooking

Put the wrapped ribs back on the grill for another 1 to 1.5 hours. The exact time depends on how thick your ribs are and how tender you like them.

They’re done when you can easily twist a bone or when a toothpick slides through the meat without resistance.

Step 8 | Glaze and Finish

Unwrap the ribs carefully – there will be hot juices inside. Brush the ribs all over with barbecue sauce, making sure to get every surface.

Put them back on the grill uncovered for 20-30 minutes to set the glaze. The sauce should get slightly sticky but not burn.

Step 9 | Rest and Serve

Let the ribs rest for 10-15 minutes before cutting. This lets the juices redistribute through the meat. Slice between the bones and serve with extra sauce on the side.

Pro Tips For Making This Recipe

• Scoring vs. Removing: I score the membrane instead of removing it completely. It helps the ribs hold their shape better during the long cook around the pineapple.
• Keep the Heat Steady: The most important part of this cook is keeping a steady temperature. Use a good grill thermometer to make sure you stay around 300°F.
• Secure the Skewers Well: Push the skewers all the way through the ribs and into the pineapple core. This prevents the ribs from sliding down as the pineapple softens.
• Let it Rest: Do not skip the resting time after cooking. It makes a big difference in how juicy the final ribs are.

How to Serve Pineapple Wrapped Ribs

Serve these ribs family-style on a large platter or wooden board. Cut between the bones and arrange individual ribs around chunks of that cooked pineapple.

For sides, classic coleslaw adds crunch that balances the rich pork. Mac and cheese is always popular. Cornbread soaks up extra sauce perfectly. Baked beans bring more barbecue flavor to the plate.

For something lighter, try grilled vegetables like corn, zucchini, or bell peppers. Put extra barbecue sauce on the table for people who want more.

Some folks like pickles on the side to cleanse their palate between bites. Cold drinks work best – lemonade, iced tea, or beer all pair well. These ribs are meant to be eaten with your hands, so have plenty of napkins ready.

Make-Ahead and Storage

1. How to Store: Leftover ribs should be cooled before storing. Place them in an airtight container or wrap tightly in foil. Keep in the fridge for up to 3 days. Store pineapple pieces separately to avoid soggy ribs.

2. How to Reheat: For best results, reheat ribs in the oven at 275°F. Wrap in foil with a splash of apple juice or water to keep them moist. Heat for 20–25 minutes. Avoid microwaving as it can make the ribs rubbery.

3. Freezing Instructions: Ribs can be frozen for longer storage. Wrap tightly in foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing pineapple, as its texture changes.

Pineapple Wrapped Ribs Recipe FAQs

1. What type of wood chips work best for smoking?

Cherry wood is a great choice because it adds a sweet and mild smoke that matches pineapple. Applewood or pecan are also good options.

Avoid strong woods like mesquite as they can overpower the sweetness of the pineapple.

2. How do I know when the ribs are done?

Ribs are done when the meat pulls back from the bones and a toothpick slides through easily.

Another method is twisting a rib bone gently; if it moves with little resistance, the ribs are ready. Internal temperature should be about 190–200°F.

3. Do I need a smoker for this recipe?

Not at all. A regular charcoal or gas grill works fine as long as you set it up for indirect cooking.

Adding wood chips in a smoker box or foil pouch gives you that smoky flavor even without a dedicated smoker.

4. My ribs are still tough. What happened?

This usually means the ribs need more cooking time. Every rack of ribs is a different size, and every grill cooks a little differently. The 3+1 hour guide is just that—a guide.

If the ribs are tough, wrap them back up in the foil and put them back on the heat. Check them every 20-30 minutes until they are tender. The meat should pull away from the bone easily.

5. What if ribs dry out?

A: Use the steaming step with apple juice and water wrapped in foil to keep ribs moist. Also, avoid opening the grill too often.

6. What if I don’t have wooden skewers?

Wooden skewers are the best tool for the job, but in a pinch, you can use unwaxed kitchen twine. Carefully tie the twine around the ribs and pineapple in a few places to hold it together.

Make sure the twine is cotton and not synthetic, so it doesn’t melt. Do not use metal skewers, as they will get extremely hot and be very difficult to handle later.

7. What if my grill runs hot?

If your grill gets over 310 degrees for Pineapple Wrapped Ribs, lower the vents to reduce air flow and cool it down. Use indirect heat zones to move the setup away from flames.

Add a water pan inside for steady temps. Monitor with a thermometer every 30 minutes.

High heat can dry the outside before the inside softens, so adjust early. This keeps the dish moist and evenly cooked.

Continue to Content

Pineapple Wrapped Ribs Recipe

Yield: 6

Prep Time: 30 minutes

Cook Time: 5 hours

Additional Time: 15 minutes

Total Time: 5 hours 45 minutes

Pineapple Wrapped Ribs Recipe – juicy ribs cooked 5h 45m with sweet pineapple flavor, smoky glaze, and tender meat. Perfect for cookouts and parties!

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Ingredients

For the Ribs

• 1 rack St. Louis style spare ribs (about 3–4 pounds)
• 2–3 tablespoons barbecue rub

For the Pineapple

• 1 whole fresh pineapple (medium to large, ripe but firm)
• 2–3 tablespoons bourbon (optional)
• 1 tablespoon barbecue rub

For Wrapping

• Heavy-duty aluminum foil or butcher paper
• 2–3 tablespoons apple juice or apple moonshine
• 2–3 tablespoons water

For Finishing

• 1/2 cup barbecue sauce (thin glaze works best)
• 4–6 wood skewers

Instructions

1. Lay ribs bone side up. Score the membrane with shallow cuts instead of removing it. Pat dry, coat both sides with barbecue rub, and rest for 30 minutes.
2. Cut off the top (save for garnish). Trim skin and brown spots, keeping fruit whole. Brush with bourbon if using, then dust lightly with barbecue rub.
3. Heat grill or smoker to 300–310°F with indirect heat. Add wood chips (cherry or apple recommended) for smoke.
4. Stand pineapple upright. Wrap ribs around it, securing with skewers through the ribs and into the pineapple. Trim rib edges if needed.
5. Place ribs on the grill. Cook for 3 hours with the lid closed. Do not open during this time.
6. Remove ribs carefully. Place on foil, pour in apple juice and water, then wrap tightly to trap steam.
7. Return wrapped ribs to grill for 1–1.5 hours. Ribs are ready when bones twist easily or a toothpick slides in without resistance.
8. Unwrap ribs, brush with barbecue sauce, and cook uncovered for 20–30 minutes until glaze is sticky.
9. Rest for 10–15 minutes. Slice between bones and serve with extra sauce and pineapple chunks.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 35gSaturated Fat: 12gCholesterol: 115mgSodium: 940mgCarbohydrates: 39gFiber: 3gSugar: 28gProtein: 42g

This Pineapple Wrapped Ribs Recipe creates something special that people talk about long after the meal ends.

The combination of smoky pork and sweet fruit makes every bite interesting.