Pineapple And Molasses Spareribs Recipes

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PINEAPPLE AND MOLASSES SPARERIBS

Provided by Nigella Lawson

Categories     dinner, project, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11



Pineapple And Molasses Spareribs image

Steps:

  • Place ribs in a large plastic bag and set aside. In a bowl, combine lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add star anise, cinnamon, onion and pineapple juice, and stir to mix well. Add contents of bowl to bag, seal bag well, and refrigerate overnight.
  • Heat oven to 400 degrees. Remove ribs from refrigerator, and pour contents of bag, including marinade, into a roasting pan. Allow ribs to come to room temperature. Cover pan tightly with foil, place in oven, and bake for 1 hour, turning ribs once halfway through cooking. Remove pan from oven (leave oven on), discard foil, and carefully spoon only the liquid from pan into a saucepan. Return pan to oven, and continue to bake ribs uncovered.
  • Add remaining 2 tablespoons molasses to saucepan, and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
  • Remove ribs from oven, and pour sauce over them, turning ribs until they are well coated. Transfer to a large platter, and serve.

16 pork spareribs
Finely grated zest and juice of 1 lime
3 tablespoons soy sauce
3 green Thai chilies or other small hot chilies, roughly chopped
1 2-inch piece of ginger, peeled and thinly sliced
2 tablespoons peanut oil
4 tablespoons molasses
2 star anise
1 cinnamon stick, broken into shards
1 onion, peeled and cut into eighths
1/2 cup canned pineapple juice

ALMOST-FAMOUS BARBECUE SPARERIBS

Provided by Food Network Kitchen

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 30



Almost-Famous Barbecue Spareribs image

Steps:

  • Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
  • Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
  • Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
  • Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
  • Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
  • Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
  • Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
  • Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

For the marinade:
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons minced onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 4-to-5-pound racks pork spareribs
For the rub:
1/2 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery salt
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
For the barbecue sauce:
2 tablespoons vegetable oil
3 cloves garlic, smashed
1/4 cup tomato paste
1 3/4 cups apple cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon mustard powder
2 teaspoons instant espresso powder
Freshly ground black pepper
1/2 teaspoon cayenne pepper
1 cup ketchup
1 cup pineapple preserves
1/2 teaspoon liquid smoke

GRILLED PINEAPPLE WITH MOLASSES

Provided by Food Network

Categories     dessert

Time 20m

Yield about 8 servings

Number Of Ingredients 4



Grilled Pineapple with Molasses image

Steps:

  • Preheat an outdoor grill or grill pan. Grill the pineapple slices until caramelized on both sides. Transfer pineapple slices to a cutting board. Punch out the cores with a 1 1/2-inch round cutter. Place a scoop of vanilla ice cream in the center of the pineapple slices, then drizzle some molasses and sprinkle cinnamon sugar, to taste. Serve immediately.

1 pineapple, peeled and cut into 1/2-inch thick rounds
Cinnamon sugar
Vanilla ice cream
2 tablespoons molasses

CHINESE SPARERIBS WITH PINEAPPLE

This is one of my favorite classic Chinese dishes that my mom makes for Chinese New Year. It's easy to make and is very savory with rice!

Provided by sugarnsp1ce

Categories     Holidays and Events Recipes     Lunar New Year

Time 1h10m

Yield 4

Number Of Ingredients 8



Chinese Spareribs with Pineapple image

Steps:

  • Cut ribs into small pieces.
  • Heat a medium nonstick pot over medium-high heat. Sear ribs in the hot pot on all sides, about 5 minutes.
  • Whisk water, vinegar, sugar, both soy sauces, and wine together in a small bowl. Pour over ribs and reduce heat to medium-low. Add pineapple rings. Let stew until liquid evaporates and ribs are tender, about 1 hour. Don't let all the sauce dry up completely.
  • Serve ribs with pineapple rings.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 18 g, Cholesterol 59.9 mg, Fat 15 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 953 mg, Sugar 16.5 g

1 pound pork spareribs
5 tablespoons water
3 tablespoons white vinegar
2 tablespoons white sugar
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon dry white wine
1 (8 ounce) can sliced pineapple

PINEAPPLE SPARERIBS

Got to say these are really good and the pineapple does give them a different taste. Please let me know what you think.

Provided by Kim19068

Categories     Pineapple

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 5



Pineapple Spareribs image

Steps:

  • Cut ribs into serving pieces.
  • Arrange half the pieces in a single layer in a roasting pan.
  • In a saucepan, combine preserves, vinegar, ketchup, and soy sauce.
  • Heat, stirring constantly, until well blended.
  • Pour half the pineapple mixture over the layer of ribs.
  • Top with remaining ribs and remaining pineapple mixture.
  • Cover pan and bake in a 350° F oven 1-1/2 hours.
  • Uncover and continue baking 20 to 30 minutes, basting with the pineapple mixture occasionally, until ribs are brown and tender.

3 -4 lbs lean spareribs
1 cup smucker pineapple preserves
1/4 cup vinegar
1/2 cup ketchup
1 tablespoon soy sauce

SWEET AND TANGY SPARERIBS

This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.

Provided by KOOKIEKRIS

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 3h

Yield 6

Number Of Ingredients 10



Sweet and Tangy Spareribs image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
  • In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
  • Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
  • Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 776.4 calories, Carbohydrate 13.2 g, Cholesterol 190.9 mg, Fat 63.4 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 21 g, Sodium 1894.8 mg, Sugar 8.4 g

¼ cup bacon drippings
3 pounds pork spareribs
1 tablespoon garlic salt
1 teaspoon black pepper
¼ cup prepared mustard
¼ cup light molasses
¼ cup soy sauce
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce

SPICED MOLASSES PORK SPARERIBS

This recipe is off one of those supermarket recipe cards. I'm assuming its from a Piggly Wiggly because my best friends mom sent us many cards and she works for a Piggly Wiggly in Fla. Neither one of us have tired this yet but we plan to. ******** THIS RECIPE NEEDS MARINADE TIME; WHICH IS INDICATED IN PREP TIME ***************

Provided by barefootmommawv

Categories     Pork

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 16



Spiced Molasses Pork Spareribs image

Steps:

  • In small bowl combine brown sugar, paprika, chili powder, salt, black pepper, cayenne pepper, onion powder and garlic powder. Rub on both sides of ribs. Refrigerate ribs 3 hours.
  • Meanwhile, combine molasses, honey, garlic, lemon juice, vinegar, ketchup, brown sugar and salt and pepper to taste in medium saucepan. Bring to boiling; simmer until thick, 5 to 10 minutes. Set aside.
  • Preheat grill to medium- low (250 degrees to 275 degrees) Arrange ribs on grill rack and cover with foil. Cook until tender, about 2 hours, turning every 20 minutes.
  • During the last 20 minutes, brush ribs with molasses sauce and turn twice. When meat is tender, remove and serve with remaining sauce.

Nutrition Facts : Calories 957.8, Fat 54.6, SaturatedFat 20.4, Cholesterol 176.9, Sodium 2298.1, Carbohydrate 78, Fiber 2.7, Sugar 66.2, Protein 40.6

2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 -3 lbs pork spareribs
6 tablespoons molasses
2 tablespoons honey
2 garlic cloves, minced
1 teaspoon lemon juice
1/4 cup cider vinegar
1/2 cup ketchup
1/2 cup brown sugar

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