Sticky Tropical Baby Back Ribs with a Citrus BBQ Glaze

There’s nothing quite like tender, fall-off-the-bone baby back ribs at your next backyard BBQ. This unique tropical twist on a classic recipe uses healthier sugar options and a citrusy BBQ glaze made with orange juice and lime. It’s a perfect fit for sunny South Florida cookouts by the pool!

Ingredients:

• 2 racks baby back ribs
• 1/2 cup coconut sugar
• 1/4 cup turbinado sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups BBQ sauce (suggestion: use a sugar-free variety)
• 1/2 cup orange juice
• Juice of 1 lime

Instructions:

1. Remove the membrane from the back of the ribs. This tough silver skin can prevent tenderness—use a butter knife to lift it and a paper towel to grip and peel it off.
2. Preheat oven to 250°F. Line a baking sheet with foil.
3. Pat the ribs dry and season both sides with salt and pepper.
4. In a bowl, mix coconut sugar, turbinado sugar, paprika, garlic powder, onion powder, mustard, ginger, cinnamon, and cayenne.
5. Rub the spice mixture generously onto both sides of the ribs.
6. Wrap each rack tightly in foil and place them meat-side up on the baking sheet. Bake for 2½ to 3 hours until tender.
7. While baking, whisk together the BBQ sauce, orange juice, and lime juice. Set aside.
8. Preheat the grill to medium-high heat.
9. Unwrap the ribs and brush them generously with the tropical BBQ glaze.
10. Grill for 5–10 minutes per side, basting often, until nicely caramelized and slightly charred.
11. Let rest 10 minutes, slice, and serve with extra sauce!

Tips for Poolside Perfection:

• Use a sugar-free BBQ sauce if you're watching sugar intake—this recipe already uses better alternatives like coconut and turbinado sugar.
• Pair these ribs with grilled pineapple skewers and a chilled citrus salad.
• Prep the rub ahead of time to make BBQ day easier.

Fire up the grill and serve these poolside ribs that balance sweet, smoky, and zesty flavors—all in one bite. Perfect for tropical outdoor entertaining!

Grilled Pineapple Chicken Skewers with Coconut Lime Dip

This tropical twist on BBQ chicken is perfect for South Florida poolside grilling. Sweet pineapple caramelizes on the grill, while the creamy coconut-lime dip cools things off. These skewers are simple, juicy, and bursting with flavor—plus, they look beautiful on a serving tray next to the pool.

□ Ingredients

For the Skewers:

• 2 lbs boneless, skinless chicken thighs (cut into 1.5” cubes)
• 2 cups fresh pineapple chunks
• 1 red bell pepper (cut into 1.5” pieces)
• 1 red onion (cut into chunks)
• Wooden or metal skewers

For the Marinade:

• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic (minced)
• 1 tsp ground ginger
• Juice of 1 lime
• Pinch of chili flakes (optional)

For the Coconut Lime Dip:

• 1/2 cup canned coconut milk (chilled)
• 1/4 cup sour cream or Greek yogurt
• Zest and juice of 1 lime
• 1 tsp honey
• Pinch of salt

□ Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. In a bowl, whisk all marinade ingredients together. Add chicken cubes and toss to coat. Cover and marinate in the fridge for at least 1 hour (or overnight for best flavor).
3. Assemble skewers by alternating chicken, pineapple, bell pepper, and onion.
4. Grill over medium-high heat for 4–5 minutes per side or until chicken is fully cooked and lightly charred.
5. In the meantime, whisk together all the dip ingredients in a small bowl and chill until ready to serve.
6. Serve skewers hot off the grill with the chilled coconut lime dip on the side.

□ Poolside Tip

Serve these skewers on a platter over fresh greens with lime wedges for a tropical, picture-worthy BBQ vibe. Perfect with grilled corn, plantains, or coconut rice!

□ Hosting a Poolside BBQ? Let Us Help Get Your Pool Ready

Make sure your pool is sparkling clean and ready to impress your guests! Call 305‑823‑5438 to schedule a pool cleaning or maintenance service before your next outdoor gathering.

Healthy Halloween Poolside Snacks Everyone Will Love!

Halloween in South Florida doesn’t require chilly nights and indoor parties. With sunshine nearly year-round, it’s the perfect time to host a fun and spooky poolside get-together! Whether you're planning a Halloween bash for kids, adults, or a little of both, these festive and healthy treats will be a hit—and they’re easy to prep and enjoy outdoors near the water.

Our Favorite Pool-Friendly Halloween Snacks:

1. Ghost Bananas

• Cut bananas in half and stand them upright.
• Use mini dark chocolate chips for eyes and mouths.
• Place on a chilled platter to keep fresh poolside.

2. Mummy Dogs (with Puff Pastry)

• Use nitrate-free turkey or chicken hot dogs.
• Cut puff pastry into thin strips and wrap around each hot dog, leaving small gaps to create a mummy effect.
• Bake at 375°F (190°C) for about 12–15 minutes or until golden.
• Add mustard or olive slice “eyes” once cooled slightly.

3. Jack-o’-Lantern Fruit Cups

• Carefully hollow out orange peels and carve little jack-o’-lantern faces into them (just like mini pumpkins!).
• Fill with green grapes, blueberries, or your favorite fruit mix.
• Serve chilled for a sweet and hydrating snack.

4. Granola Mummy Bars

• Use your favorite store-bought or homemade low-sugar granola bars.
• Melt low-sugar white chocolate and drizzle in zig-zags to mimic mummy wrappings.
• Stick candy eyes or tiny chocolate chips on top to bring them to life!

5. Witches’ Broomsticks

• Use pretzel sticks as the handle and cut mozzarella cheese sticks into small strips for the broom bristles.
• Wrap the cheese around one end of the pretzel and secure with a fresh chive or thin veggie ribbon.

6. Spooky Fruit Skewers

• Use wooden skewers and alternate fruits like grapes, melon, strawberries, and blueberries.
• Add marshmallow ghosts or melon cutouts (use Halloween cookie cutters!) for festive flair.

Tips for Serving Poolside:

• Use insulated trays or coolers with ice packs under serving platters to keep everything fresh.
• Offer hand wipes or napkins—especially with little ones running around in costumes!
• Opt for finger foods that don’t melt quickly or require utensils for easy cleanup.

Final Trick or Treat Tip:

Healthy Halloween snacks don’t have to be boring or bland. With a little creativity, you can whip up a spread that’s festive, nutritious, and fun for everyone—especially when served next to your beautifully maintained pool.

Need help making sure your pool is party-ready? Contact Sparkling Pools Service & Repair today and we’ll make sure the only thing spooky this season is the décor—not your water!

Halloween Grilling Night: Pumpkin-Spiced BBQ Ribs & Roasted Corn

Get into the Halloween spirit with a festive twist on your next backyard BBQ! These pumpkin-spiced baby back ribs and roasted chili-lime corn are full of fall flavor without being heavy or overly indulgent. It’s the perfect way to enjoy spooky season outdoors by the pool—South Florida style!

□ Pumpkin-Spiced BBQ Ribs

These ribs are coated in a homemade pumpkin-infused BBQ sauce that’s sweet, smoky, and full of warm fall spices. You can use baby back ribs, spare ribs, or even beef ribs depending on your preference.

• 2 racks of baby back ribs (or your preferred style)
• Salt and pepper to taste

• 1 cup canned pumpkin puree
• 1/2 cup apple cider vinegar
• 1/4 cup honey or maple syrup
• 1/2 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and black pepper to taste

1. Preheat your grill to medium heat. Season ribs with salt and pepper.
2. In a saucepan over medium heat, mix all BBQ sauce ingredients and simmer for 10–15 minutes until thickened. Set aside.
3. Grill ribs over indirect heat for 1.5–2 hours, turning occasionally. During the last 30 minutes, baste generously with the pumpkin BBQ sauce.

□ Roasted Chili-Lime Corn

Roasted on the grill and finished with zesty lime and spices, this corn is a perfect side to balance the savory ribs.

• 4 ears of fresh corn, husked
• 1 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt to taste

1. Brush corn with olive oil and grill over medium heat until slightly charred (10–12 minutes).
2. Remove from grill, drizzle with fresh lime juice, then sprinkle with chili powder, paprika, and salt.

□ Pro Tip

Serve with spooky decorations, ambient lighting, and eerie playlist vibes for the ultimate Halloween night cookout by the pool!

□ Macros Per Serving

Serves: 4

• Calories: 370 kcal
• Protein: 23 g
• Carbohydrates: 24 g
• Fat: 21 g

Grilled Mummy Dogs & Monster Veggie Skewers: A Spooky Poolside Halloween Treat

Halloween in South Florida doesn’t have to mean staying indoors. With warm breezes, a beautiful backyard pool, and plenty of spooky spirit, it’s the perfect excuse to fire up the grill and enjoy the season—outside! These Grilled Mummy Dogs and Monster Veggie Skewers are a fun, healthy twist on classic Halloween treats your whole family will love.

□ Grilled Mummy Dogs

Think of these as a spooky spin on pigs in a blanket—only made on the grill with a healthier edge!

• 8 all-beef or turkey hot dogs
• 1 can of crescent roll dough or refrigerated pizza dough (look for whole grain or reduced fat)
• Mustard or ketchup (for eyes!)

Instructions:

1. Preheat your grill to medium heat (about 375°F).
2. Roll out the dough and slice into thin strips.
3. Wrap the strips around each hot dog to look like mummy bandages, leaving a small space for the face.
4. Place on a grill-safe tray or pan and grill for 7–10 minutes, rotating as needed until golden and cooked through.
5. Add mustard or ketchup dots for eyes and serve warm.

□ Monster Veggie Skewers

Loaded with colorful veggies and grilled to perfection, these skewers are both spooky and satisfying.

• 1 red bell pepper (cut into bite-size pieces)
• 1 yellow bell pepper
• Zucchini (sliced into coins)
• Cherry tomatoes
• Red onion (cut into chunks)
• Optional: black olives for “eyeballs”

Instructions:

1. If using wooden skewers, soak them in water for 20 minutes first.
2. Thread veggies onto skewers in spooky patterns—use olives or tomatoes as monster “eyes.”
3. Brush with olive oil and sprinkle with garlic powder, salt, and pepper.
4. Grill over medium-high heat for 6–8 minutes, turning once, until lightly charred.

Why This Recipe Works for Halloween & Poolside Fun

• Kid-friendly and interactive—let the kids help wrap the mummy dogs!
• Outdoor-ready—no need to heat up the kitchen when you have a grill and poolside table.
• Healthier options—you can use nitrate-free hot dogs, whole grain dough, and tons of veggies.

Whether you’re throwing a backyard Halloween bash or just keeping it low-key with the family, this spooky-yet-simple meal is guaranteed to impress. Pair it with one of our Halloween mocktails or smoothies, and you’ve got a South Florida Halloween celebration that’s all treat, no tricks.

Written by Diana Pelaez, certified personal trainer, wellness advocate, and recipe creator based in South Florida. Diana shares simple, healthy recipes the whole family can enjoy—especially by the pool.