Miller Lite Ribs with Pineapple BBQ Sauce
When summer rolls in, nothing beats a cold beer, some sunshine on the patio… and a rack of ribs slow-roasting before hitting the grill. This recipe is a full-on love letter to Miller Lite — a crisp, refreshing beer that was made for backyard hangouts, BBQ vibes, and taking your sweet time.
Here, it’s used to braise the ribs until they’re tender, then we slather them in a homemade pineapple BBQ sauce that’s sweet, smoky, and just the right amount of tangy. The result? Juicy, fall-off-the-bone ribs with a perfect caramelized finish. Toss on a good playlist, set up a few lawn chairs, and you’ve got yourself the ultimate recipe for a summer that tastes like pure happiness.
Samuel Joubert is a passionate photographer with a down-to-earth personality and a legendary sense of humor. In addition to being a photographer, he is also a talented chef who excels in culinary creation. His friends love his decadent dishes and infectious (but sometimes questionable) sense of humor, which makes every moment spent with him an unforgettable one. For Samuel, it’s important to have balance in life. Some people deal with healthy recipes, others with weekday recipes, but for him, his specialty is in hearty and decadent recipes. As he always says, “Tchin mon gars!”
Ingredients
For the ribs:
- 2 full racks of pork back ribs (about 2 kg), silver skin removed
- 3 tbsp (45 ml) brown sugar
- 2 tbsp (30 ml) chili powder
- 2 tbsp (30 ml) smoked paprika
- 2 tbsp (30 ml) ground cumin
- 2 tbsp (30 ml) Italian seasoning
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 2 tsp (10 ml) salt
- 4 cans Miller Lite beer
- Aluminum foil
For the pineapple sauce
- 1/2 red onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 1 can (398 ml) pineapple tidbits with juice
- 1 cup (250 ml) ketchup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 ml) sea salt
- 1/2 tsp (2.5 ml) chili powder
- 1/2 tsp (2.5 ml) garlic powder
- 2/3 cup (160 ml) brown sugar
Preparation
Step 1. Prepare the ribs
Preheat the oven to 350°F (180°C). In a small bowl, combine the brown sugar, spices, and salt. Rub generously over all sides of the ribs. Place the ribs on a rack inside a large roasting pan. Pour the 4 cans of beer into the bottom of the pan (without touching the meat), then seal tightly with aluminum foil. Bake for 2 hours and 30 minutes — no longer! Otherwise, the meat will be too tender and hard to grill.
Step 2. Make the pineapple sauce
In a saucepan over medium-low heat, heat a drizzle of olive oil. Sauté the onion and garlic for 4 to 5 minutes until softened. Add all remaining ingredients, stir well, and bring to a boil. Simmer for 18 to 20 minutes over medium heat, stirring occasionally, until the sauce thickens lightly. Transfer the sauce to a blender and blend until smooth (or leave it a bit chunky if preferred). Let cool and store in an airtight container in the fridge for up to 1 week.
Step 3. Grill and serve
Preheat the BBQ to medium-high heat. Brush the ribs generously with pineapple BBQ sauce, then grill for about 5 minutes per side, until nicely browned and lightly caramelized. Serve with extra sauce on the side… and plenty of napkins!
