Summer is almost upon us which means it’s time to take the cover off of your grill. One of my favourite grilled foods are ribs. Most people think ribs recipes are all about the marinade but why stop there when you can you use those delicious ribs as the filling inside a “swineapple”.
A swineapple if you don’t already know is a pineapple stuffed with boneless ribs and then wrapped in bacon. This recipe might look as though it will challenge your grilling skills but it really is quite easy. So if you fancy something a bit different this weekend and want to impress your friends and family with your grilling expertise then look no further than the swineapple.
There are as many variations of the swineapple recipe as there are rib recipes as you can simply grill your ribs using your favourite marinade and then throw them inside a pineapple. So feel free to substitute the suggested rib marinade or rub with an alternative recipe if you desire.
- Skin and core a pineapple making sure that you have hollowed out enough space for the desired amount of ribs.
- Smother the ribs with Worcestershire sauce and then rub them with Charlie Vergos’ Rendezvous Memphis Original Famous Seasoning.
- Give the ribs a good brush with honey apple bacon barbecue sauce.
- Insert marinated ribs into pineapple and put the top slice of the pineapple back on so that it looks like a complete pineapple once again.
- Now dust the outside of the pineapple with seasoning.
- Wrap the pineapple in thick cut bacon and secure in place with colourless toothpicks.
- Get you grill ready for indirect grilling and then grill the swineapple at 275-300 for 4 hours or adjust according to your grill and personal preference.
- Spray the bacon during grilling with apple juice to keep it moist.
- Let the swineapple cool for a few minutes before slicing.
- Now serve and enjoy and await for your guests to complement the chef.