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
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
GRILLED SHORT RIBS WITH GRILLED PINEAPPLE AND PINEAPPLE-HABANERO SAUCE
Steps:
- Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.
- Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm.
- Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil.
- Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop.
- Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.
BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS
Provided by Dave Lieberman
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
- Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
- Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.
TERIYAKI RIBS WITH PINEAPPLE
I got this easy teriyaki pork rib recipe with pineapple from a friend at work and fell in love. Serve with white rice.
Provided by J
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sugar, soy sauce, and crushed garlic in a bowl.
- Cut ribs to fit into a pot and place in the bottom. Add soy sauce mixture, pineapple chunks with juice, bell peppers, and onion. Bring to a boil. Lower heat and let simmer, stirring occasionally, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 972.3 calories, Carbohydrate 43.3 g, Cholesterol 240.2 mg, Fat 60.3 g, Fiber 2.3 g, Protein 62.7 g, SaturatedFat 22.1 g, Sodium 3795.5 mg, Sugar 36.3 g
PINEAPPLE SOY BBQ RIBS
Backyard BBQ ribs get an Asian-inspired twist when you add pineapple juice and soy sauce to the marinade!
Provided by My Food and Family
Categories Home
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix 3/4 cup barbecue sauce, pineapple juice, soy sauce, water and pepper until blended; pour over ribs in large shallow dish. Turn to evenly coat both sides of ribs. Refrigerate 2 hours to marinate.
- Heat oven to 350°F. Drain ribs; discard marinade. Place ribs in shallow foil-lined pan. Bake 30 min.
- Heat grill to medium-high heat. Grill ribs 10 min. on each side or until done, brushing frequently with remaining barbecue sauce.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 26 g
HAWAIIAN-STYLE SHORT RIBS
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h20m
Number Of Ingredients 11
Steps:
- Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
- With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
Nutrition Facts : Calories 867 g, Fat 62 g, Fiber 2 g, Protein 34 g, SaturatedFat 26 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
SUPER SHORT RIBS
Categories Beef Fruit Bake Kid-Friendly Dinner Pineapple Meat Beef Rib Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.
BRAISED SPARERIBS WITH PINEAPPLE
Love ribs in alot of different ways. This prep is easy and fast. This recipe comes from a well worn copy of Gloria Bley Miller's THE THOUSAND RECIPE CHINESE COOKBOOK.
Provided by SCOOTAMON
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut ribs apart; then with a cleaver, chop each, bone and all, in 2 inch sections. Add soy sauce and toss. Let stand 45 minutes, turning occasionally. Drain, discarding sauce.
- Drain pineapple, reserving juice. Combine juice with sugar, vinegar and water.
- Heat oil in heavy pan or wok. Add ribs and stir-fry to brown (3 to 4 minutes).
- Stir in flour, then pineapple juice mixture. Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes).
- Add salt and canned pineapple chunks, stirring in gently only to heat through.
- Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve hot.
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