The Royal Dutch Ribs recipe
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In the past few years, I’ve made various desserts on the BBQ. Some turned out delicious, while others not so much. The inspiration for this recipe came from the folks at Green Forest BBQ’s & Grills, using my own The Hungry Dutchman Pork Rub. On warm summer days, a truly delightful dessert after a great BBQ is practically a legal requirement. And if there isn’t a law about it, one should definitely be enacted.
The Hungry Dutchman Pork Rub was initially intended for, well, as the name suggests, pork. However, you can see that many people are incredibly creative, and I find that beautiful! Since its launch, we’ve received quite a few tips for tasty recipes using this rub. And this is one of those ideas! Grilling pineapple (already delicious on its own) with this BBQ rub on top. How simple can it be?
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Directions
- It’s actually quite simple. If you have a whole pineapple, take a knife and remove the skin of the pineapple. Then, slice the pineapple vertically into nice thin pieces. Don’t worry about the inner part of the pineapple being a bit firm; it will soften on the BBQ.
- Sprinkle the pineapple with the BBQ rub, making sure to coat it all around.
- Assuming you already have the BBQ lit because you’ve enjoyed your meal, but if not, no problem. Light the BBQ indirectly by pushing all the coals to one side, leaving a part free for indirect grilling. Ensure the temperature reaches 200 degrees Celsius.
- Grill the pineapple pieces over the fire for about 10 minutes. Turn the pieces regularly to prevent them from burning, as the sugar will caramelize over the fire.
- After 10 minutes, move the pineapple to the indirect heat area to warm through for a few more minutes.
- Now, serve the pineapple with a scoop of ice cream, and for the adults, a small drizzle of rum, cognac, or Cointreau over the pineapple and ice cream.
- Enjoy!
