This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week famous TV Chef Andrew Zimmern shares his take on Pineapple-Glazed Baby Back Ribs.

Pineapple-Glazed Baby Back Ribs

Serves 8


• 3 racks of trimmed baby back ribs


• 3 tablespoons brown sugar
• 1 tablespoon sea salt
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 small onion, chopped
• 1 whole bunch cilantro
• 1 handful fresh mint
• 1 fresh Serrano chile

Pineapple Glaze

• 1 quart pineapple juice (fresh squeezed if possible)
• 1 teaspoon red chile flakes
• 2 cups sake
• ¼ cup brown sugar
• ¼ cup mirin
• Fresh squeezed lemon juice


Combine all of the marinade ingredients by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge. Prepare a charcoal grill to cook the ribs over indirect low heat, keeping charcoal to one side. When the temperature reaches 275-300 degrees, add the ribs. You will want to keep adding charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees. Grill over indirect heat for 2.5 to 3 hours or until ribs have shrunk back from the rib tips, meat is roasty toasty and fork tender. While you’re grilling the ribs, combine the pineapple juice, red chile flakes, sake, brown sugar, rice wine vinegar and mirin in a small sauce pan. Bring to a simmer and reduce until glaze-y, about 1 hour. Season with sea salt and fresh squeezed lemon juice. Use to glaze the ribs before serving. Baste with pineapple glaze during last 10 minutes of cooking. Before serving, char ribs for 2 to 3 minutes if you like over high direct heat.