Best Pineapple Glazed Ribs Recipes

PINEAPPLE GLAZED PORK 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.

PINEAPPLE GLAZED RIBS

Steps:

• 1. Arrange spareribs in a roasting pan, season with salt. Cover pan with foil, sealing tightly.
• 2. Bake in the oven for 350 degrees for 1 hour.
• 3. While the ribs are baking, heat vegetable oil in a 3 or 4 quart saucepan over medium heat, add ginger and garlic, worcestershire sauce, pineapple and brown sugar, stir till well mixed.
• 4. In a mixing bowl, add cornstarch, soy sauce, water, apple cider vinegar, stir well.
• 5. Pour into saucepan, stirring continuously until mixture comes to a boil and thickens.
• 6. Discard the liquid and drippings from the ribs, pour the sauce evenly over the ribs, cover with the foil and bake for another 1/2 hour at 375 degrees.
• 7. Remove the foil and continue to bake for another hour or until soft and tender.
• 8. Skim off the fat and oil, discard.
• 9. Cut ribs into serving pieces and place on a serving platter. Spoon the sauce over the ribs and serve hot.

PRIMAL GRILL - PINEAPPLE-GLAZED BABY BACK RIBS WITH GINGER-PINEAPPLE-RUM BBQ SAUCE

Steps:

• Place the pineapple juice in a spray bottle or in a bowl and set it aside.
• Place the brown sugar, paprika, salt, cinnamon, fennel seed, granulated onion and garlic, caraway seed, ginger, pepper, and cloves in a small bowl and mix with your fingers, breaking up any lumps in the brown sugar.
• Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.
• Sprinkle the rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them while you set up the grill.
• Thread the ribs onto the rotisserie spit: Place a rack of ribs bone side up on a work surface. Using a sharp, slender knife, make starter holes in the center of the meat between every 4th or 5th rib. Twist the knife blade to widen the holes; this will make it easier to insert the spit. Repeat with the remaining rack of ribs. Use an over and under weaving motion to thread the spit through the holes in the racks of ribs.
• Set up the grill for spit roasting following the manufacturers instructions and preheat to high. Place a large drip pan in the center of the grill directly under the spit.
• When ready to cook, attach the spit to the rotisserie mechanism, turn on the motor, and cover the grill. After 20 minutes, spray the ribs with the pineapple juice. Cook the ribs until they are golden brown and cooked through, 30 to 45 minutes, spraying with pineapple juice every 10 minutes.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
• Just before you are ready to remove the ribs from the spit, brush them on both sides with the Ginger-Pineapple-Rum Barbecue Sauce. Let them continue to turn on the spit until the sauce is sizzling, about 2 to 3 minutes.
• Transfer the spit with the ribs to a cutting board. Carefully remove the skewer, then let the ribs rest for a few minutes. Serve the racks, whole or cut into individual ribs, with the remaining Ginger-Pineapple-Rum Barbecue Sauce.
• Ginger-Pineapple-Rum Barbecue Sauce
• Category:
• Sauces
• Ingredients:
• cups diced ripe pineapple
• cup ginger marmalade
• tablespoons kejap manis (sweet soy sauce) or Thai chile sauce, or
• more to taste
• cup dark rum
• Coarse salt (kosher or sea) and freshly ground black pepper
• Directions:
• Puree the pineapple in a food processor or blender. Pour it into a heavy nonreactive saucepan and bring to a boil over medium heat. Add the ginger marmalade and kejap manis. Let simmer until the marmalade melts, whisking to blend.
• Increase the heat to high and whisk in the rum. Let the sauce boil until thick and richly flavored, 3 to 5 minutes. Taste the sauce for seasoning, adding more kejap manis as necessary and salt and pepper to taste (you may not need much salt on account of the soy sauce). Let the sauce cool to room temperature before serving. It can be refrigerated, covered, for several weeks. Let the sauce return to room temperature before using.
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