Pineapple Pork Ribs For 2 Recipes

Steps:

• Separate pork into ribs.
• Put in greased 9x13 pan.
• Combine remaining ingredients and pour over ribs, turning to coat.
• Bake 350 degrees for 1 1/2 hours or till glazed and tender.
• Baste every 15 minutes without turning.
• Serve sauce over ribs.

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
• To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
• In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

Steps:

• Place ribs meaty side up on rack in foil-lines shallow roasting pan.
• Mix remaining ingredients; pour about 1/3 cup sauce on ribs.
• Bake uncovered in 350 degree oven until done, 1-1/2 to 2 hours, basting 3 or 4 times with remaining sauce.

Steps:

• In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
• Rub the spice mix all over the baby back ribs.
• Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
• Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
• Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
• Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
• Enjoy!

Steps:

• Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
• Place the rib racks in a large non-metallic dish - you may need to split them into two dishes.
• Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
• Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
• If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
• If you are using a gas grill, set the grill on medium heat.
• Place the ribs in the middle of the barbecue, away from direct heat.
• Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
• The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Marinade:
• Combine the honey, sugar, soy, ginger, garlic, chilies and chipotle paste (if used)
• Place in a microwaveable container and heat for 60 seconds (800w microwave)
• Split the ribs (if not already done) and coat them in the sticky sauce. Place in a large, ovenproof dish, if possible leave a space between each rib. Tip the pineapple chunks on top and add the juice from the can, then add more pineapple juice until the ribs are at least halfway submerged - the amount required will depend on the size of your ribs and pan.
• Leave to marinade in a refrigerator for at least 4 hours, ideally 24 hours, and turn once or twice in the time you have.
• Pre-heat oven to 160C.
• Drain the marinade off the ribs and reserve - as this has been in contact with raw pork, it is not safe until cooked.
• Make sure the ribs are spaced evenly and cook for 90 minutes, covered with foil. Turn once about two thirds of the way through the cooking process.
• After 90 minutes, remove the foil and increase the oven temperature to 220C. Turn the ribs at the same time. Cook for a further 20/30 minutes. If you have time, once the ribs have blackened on one side, turn the ribs again.
• In the meantime, take the reserved marinade and put it in a saucepan (ideally a wide, non-stick one) over a medium heat. Stir vigourously on the heat until the sauce thickens. It should get sticky but no thicker than warm runny honey. If in doubt, add more pineapple juice and use a thinner sauce.
• To serve, place the ribs on white rice and drizzle the sauce liberally over them.