PINEAPPLE STICKY RIBS
Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
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).
Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g
BROWN SUGAR RIBS WITH PINEAPPLE RELISH
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
- Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
- For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
- Remove the ribs from the oven and preheat the broiler.
- Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
- Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.
PINEAPPLE GRILLED BBQ RIBS
This was my 1st attempt at making ribs years ago, and is still my most requested recipe with family and friends. And, it works great with Baby backs, Spares, and St. Louie's (I prefer the St. Louis). And the longer they marinate in the fridge the better. Most importantly, don't fret over exact measurements for this recipe...I eyeball it, and it always comes out great.
Provided by wsplumber
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2"-3/4" slices. Set the remaining pineapple aside.
- In a large stock pot (15 qt is best), add the pineapple skin slices, 1 cup brown sugar,2 cups BBQ sauce, the orange slices, dash of liquid smoke, and the rib sections.
- Add enough water to the pot to cover the ribs completely, and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them.
- Remove ribs from pot and set aside to cool.
- While ribs cool, make a rub from the orange zest, remaining brown sugar, chili powder, garlic powder, and salt and pepper to taste.
- When ribs are cool enough to handle, apply rub to both sides of meat. Place ribs in a plastic freezer bag, and allow to marinate for 3 or 4 hours (or longer if you prefer).
- After marinating time, add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag.
- In the mean time, slice the remaining pineapple into 1/2" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling --
- Heat BBQ grill to 300 degrees. Place ribs on grill, and brush with BBQ sauce, turning frequently and basting with sauce, about 20 minutes, being careful not to let sauce burn. Reduce heat if necessary.
- During the last 8 minutes of cooking, add the pineapple slices to the grill, turning once and allowing them to carmelize and brown with grill marks.
- Remove ribs and pineapple to a serving platter and enjoy.
Nutrition Facts : Calories 591.5, Fat 5.5, SaturatedFat 0.8, Sodium 2345, Carbohydrate 133.8, Fiber 5.9, Sugar 102, Protein 6.3
PINEAPPLE GLAZED PORK RIBS
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
STICKY PINEAPPLE RIBS
Make and share this Sticky Pineapple Ribs recipe from Food.com.
Provided by Yvonne Sapach
Categories Pineapple
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1520.7, Fat 100.9, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1675.4, Carbohydrate 67.5, Fiber 1.4, Sugar 41.7, Protein 85.4
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
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
PINEAPPLE PORK RIBS
Sooo sticky and good, if youre kids don't love these, they are beyond help lol. Enjoy this BBQ recipe with potato salad and other BBQ salads ;-)
Provided by djmastermum
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
JERK BABY BACK RIBS WITH PINEAPPLE SALSA
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Provided by Tanya Holland
Categories Pork Rib Pork Meat Grill/Barbecue Pineapple Summer Chile Pepper Cinnamon
Yield Serves 4 to 6
Number Of Ingredients 33
Steps:
- To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)
- To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)
- To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)
- To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)
- To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.
- Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.
- Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.
- To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.
- To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.
- After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.
BOTACK'S FALL-OFF-THE-BONE PINEAPPLE BAKED RACK OF RIBS
See for yourself! You can make your own dipping sauce, use your favorite barbeque sauce, or just eat them as-is. You're probably going to want to double the recipe.
Provided by Botack
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl to create the seasoning rub.
- Squeeze lime juice over the ribs; rub the seasoning mix on both sides. Place the ribs in a large roasting pan; you may need to cut ribs in half to fit. Distribute the pineapple chunks on top of ribs. Pour beer and reserved pineapple juice directly into the roasting pan. Cover pan tightly with aluminum foil.
- Bake in the preheated oven until tender, 3 to 3 1/2 hours. Let stand for 15 minutes.
- Remove pan from oven; let cool for 15 minutes before serving.
Nutrition Facts : Calories 313 calories, Carbohydrate 28.2 g, Cholesterol 60.1 mg, Fat 15.2 g, Fiber 0.7 g, Protein 15.3 g, SaturatedFat 5.5 g, Sodium 488.5 mg, Sugar 24.9 g
SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, cayenne, ground cumin, chili powder, garlic powder, baby back ribs, diced pineapple, barbecue sauce
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1043 calories, Carbohydrate 101 grams, Fat 53 grams, Fiber 4 grams, Protein 36 grams, Sugar 78 grams
PINEAPPLE RIBS
A zingy, tender rib recipe that will make the most of a cheap cut of meat.
Provided by blanark
Time 2h
Yield Serves 2
Number Of Ingredients 0
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.
SO EASY PINEAPPLE SHORT RIBS
It just couldn't get any easier to make!... your family will be licking their plates clean with this recipe! You can also use prime rib bones or make this with pork butt steaks. This is a must served with fries or potato pancakes!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Season the ribs with seasoning salt (or white salt) and pepper all over.
- In a large oven-proof pot, heat oil over medium heat, add in the ribs working in batches and brown on all sides.
- Then add in the chopped onion, garlic, pineapple chunks with the juice, broth, chili sauce, cider vinegar, honey, Worcestershire sauce red pepper flakes or cayenne (if using) mix to combine and to coat the ribs.
- Cover the pot and bake for 1 hour.
- Remove from the oven, season sauce with salt and pepper (or more cayenne pepper).
- Place back in the oven uncovered for another hour or until the ribs are tender.
Nutrition Facts : Calories 2085.6, Fat 176.5, SaturatedFat 73.5, Cholesterol 349.4, Sodium 1458.1, Carbohydrate 52.2, Fiber 2.8, Sugar 39, Protein 71.1
HAWAIIAN SPARERIBS
This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!
Provided by KREED1023
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g
FREAK'N GOOD RIBS
Pineapple-marinated pork back ribs! This recipe doubles easily for more ribs.
Provided by MIKE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 13
Steps:
- In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
- Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
- Preheat grill for medium heat.
- Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.
Nutrition Facts : Calories 1027.3 calories, Carbohydrate 160.9 g, Cholesterol 117.1 mg, Fat 31.4 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 11 g, Sodium 2212.5 mg, Sugar 136.5 g
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