Polynesian Spare Ribs Recipes

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.

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

Steps:

• Preheat Saladmaster brasier pan on medium, approximately 4 minutes, or when several drops of water sprinkled on the pan skitter and dissipate. Cut ribs into serving size pieces. Place ribs in pan to sear. When meat releases, turn and sear other side. You may need to do all of the meat in two phases because all of the meat may not fit into pan; in which case, place first series of meat onto a plate while searing remaining meat. Meanwhile, in a 3 quart saucepan, combine the brown sugar, cornstarch, celery salt, ginger, pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Stir mixture over medium heat and bring to a boil. Cook for approximately 2 minutes or until thickened. When ribs are seared on both sides, place all meat into braiser pan and pour ingredients from sauce pan over ribs. Cover pan, turn heat down to simmer and cook for approximately 4 hours. During the 4 hours turn meat approximately 3 times to assure all of the meat is covered with sauce. When meat is easily picked off the bone, it is ready to serve. Nutrition information per serving: 787 calories, 53.2g fat, 17g saturated fat, 181.4mg cholesterol, 847.1mg sodium, 40.4g carbohydrate, .8g dietary fiber, sugar 33.1g, 36g protein Tips: Pork spareribs can be substituted for beef ribs. Serve with rice pilaf or couscous, and a vegetable for a wonderful and easy meal. The ingredients can be combined several days prior to serving. Put dry ingredients in a covered container and all of the wet ingredients into another covered container. Store wet ingredients in refrigerator. Combine in saucepan when ready for cooking. If you have leftovers, take a fork and scrape of the bone. Use for sandwiches, as a pizza topping, or mix with brown rice as a new main dish.

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.

Steps:

• Place ribs in the bottom of your slow cooker.
• Mix remaining ingredients and pour over ribs.
• Cover and and cook on low for 8- 9 hours.
• *If the ribs are fatty boil for 5 minutes before placing in slow cooker.

Steps:

• Cut spareribs into 3 inch pieces.
• Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
• Place ribs on rack of broiler pan. Bake in preheated 425 oven for 20 minutes to remove fat; drain.
• Combine remaining ingredients in crock pot; stir well.
• Add ribs. cover and cook on low for 8-10 hours.

Steps:

• Watch the video: https://www.momsheart.net/polynesian-spareribs/.
• Combine all ingredients in a large pitcher.
• Put spare ribs into a gallon-size ziplock bag. Pour marinade over meat, seal bag and gently message marinade throughout meat.
• Place bag in the refrigerator overnight. In the morning flip the bag over and continue refrigerating until ready to bake.
• Remove meat from marinade and place in a greased 9×13 baking pan. Bake uncovered at 350 degrees for 1 ½ hours, turning meat ½ way through.
• Meanwhile, reduce left over marinade in a saucepan over med-high heat until thickened. Baste meat frequently (every 20-30 minutes) with reduced marinade, throughout baking.