A practical and flavorful recipe for boneless pork ribs stuffed with pineapple and mozzarella cheese, ideal for holiday celebrations like Christmas and New Year's Eve.
Recipe Video
Ingredients
- 1unit de Boneless country-style pork ribs
- 1can de Pineapple chunks in syrup
- 300grams de Mozzarella cheese
- 1shot de BourbonSubstitui por: conhaque, cachaça
- 2tablespoons de Yellow mustardSubstitui por: mostarda Dijon
- 4tablespoons de Brown sugar
- 1,5tablespoons de SPG (Salt, Pepper, and Garlic blend)Substitui por: sal fresco, pimenta do reino fresca, alho fresco
- Butcher's twine
- Barbecue sauce
- Whole cloves opcional
- Cinnamon opcional
- Star anise opcional
- Smoked sausage (like Kielbasa or Calbaba) opcional
- Ham opcional
Instructions
Prepare the wet rub by mixing the brown sugar, the shot of Bourbon, and the 2 tablespoons of yellow mustard.
Dica: The mixture should form a paste to be spread onto the meat.
Add 1 and a half tablespoons of the SPG (Salt, Pepper, Garlic blend) to the mixture and stir well to incorporate all the seasonings.
Dica: If preferred, use fresh minced garlic instead of the industrial SPG blend.
Generously apply and rub the entire prepared seasoning over both sides of the boneless ribs, ensuring it penetrates well into the meat.
Dica: Do this process in a bowl to contain the mess.
Open the ribs flat on a cutting board, distribute the drained and chopped pineapple chunks and the shredded or diced mozzarella cheese down the center.
Dica: You can add sliced smoked sausage or ham to enhance the filling.
Roll up the ribs as tightly as possible around the filling and tie securely with butcher's twine to maintain the shape during cooking.
Dica: Optionally, add a festive touch by sprinkling whole cloves, cinnamon, or star anise on the outside of the rolled ribs before tying.
Grill the ribs indirectly for 1 hour, with only two burners lit and the center burner off.
Dica: If using a brick grill, cook on the upper rack, turning approximately every 20 minutes.
After the first hour, remove the ribs from the heat, wrap them tightly in two or more layers of aluminum foil, ensuring they are well-sealed to create steam.
Dica: The aluminum foil wrap will help steam and tenderize the meat completely.
Return the foil-wrapped ribs to the grill to finish cooking for another 1 hour, maintaining indirect heat.
Dica: This duration ensures the meat becomes extremely tender.
Open the aluminum foil and generously baste the ribs with barbecue sauce, returning them to the open (direct or indirect) grill for another 10 minutes to caramelize the sauce.
Dica: Direct or indirect heat can be used for the final caramelization, depending on your preference.
Remove the ribs from the heat, untie the twine, and slice them into rounds for serving.
Dica: Serve with typical party sides, such as rice and toasted cassava flour (farofa).
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Dietary Info
Nutrition Facts
TACO Table - per serving
- Energy131 kcal7%
- Carbohydrates8 g3%
- Protein8 g10%
- Total Fat8 g14%
- Dietary Fiber0 g1%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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