Best Pineapple Pork Ribs For Recipes

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SWEET AND SOUR COUNTRY-STYLE RIBS



Sweet and Sour Country-Style Ribs image

This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.

Provided by Jemaco2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 8h10m

Yield 8

Number Of Ingredients 10

1 (4 pound) package country-style pork ribs, or to taste
1 (20 ounce) can pineapple chunks, undrained
2 (8 ounce) cans tomato sauce
2 green bell peppers, sliced
1 onion, chopped
½ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 clove garlic, minced

Steps:

  • Place ribs in slow cooker.
  • Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.
  • Cook on Low until ribs are cooked through and tender, 8 to 10 hours.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 34.1 g, Cholesterol 104.2 mg, Fat 14.4 g, Fiber 2.7 g, Protein 29.5 g, SaturatedFat 5.1 g, Sodium 466.3 mg, Sugar 29.1 g

BOTACK'S FALL-OFF-THE-BONE PINEAPPLE BAKED RACK OF RIBS



Botack's Fall-Off-the-Bone Pineapple Baked Rack of Ribs image

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

¾ cup brown sugar
½ cup honey
¼ cup garlic powder
¼ cup onion powder
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or more to taste
1 lime, sliced into wedges
1 rack pork ribs
1 (20 ounce) can pineapple chunks drained, juice reserved
1 (12 fluid ounce) can or bottle beer

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

SO EASY PINEAPPLE SHORT RIBS



So Easy Pineapple Short Ribs image

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

4 -6 tablespoons oil
6 lbs short rib of beef
seasoning salt (or use white salt)
pepper
2 large onions, coarsley chopped
2 tablespoons fresh minced garlic
2 (8 ounce) cans pineapple chunks (with syrup)
2 (10 ounce) cans beef broth, undiluted
1 1/4 cups chili sauce
1/3 cup apple cider vinegar
1/2 cup honey
6 tablespoons Worcestershire sauce
1 teaspoon dried red pepper flakes (or use cayenne pepper to taste) (optional)

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

FREAK'N GOOD RIBS



Freak'n Good Ribs image

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

3 cups pineapple juice
1 ½ cups brown sugar
1 ½ tablespoons mustard powder
⅓ cup ketchup
⅓ cup red wine vinegar
1 ½ tablespoons fresh lemon juice
2 tablespoons soy sauce
½ teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
½ teaspoon cayenne pepper
2 pounds baby back pork ribs
1 (18 ounce) bottle barbeque sauce

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

PINEAPPLE GLAZED PORK RIBS



Pineapple Glazed Pork Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds baby back pork ribs
2 tablespoons toasted sesame oil
1/4 cup Chinese five-spice powder
Kosher salt and freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
Chopped fresh cilantro leaves, for garnish
2 tablespoons unsalted butter
1 whole fresh pineapple, peeled and cubed
1 cup low-sodium soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile, sliced thin
2 garlic cloves, smashed
1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife

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.

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY



Slow-Cooker Pineapple Baby Back Ribs Recipe by Tasty image

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

1 tablespoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons garlic powder
2 lb baby back ribs
20 oz diced pineapple, 1 can
28 oz barbecue sauce, 1 bottle

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 PORK RIBS



Pineapple Pork Ribs image

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

sticky pineapple pork ribs
3 racks pork spareribs
marinade
3 cups pineapple juice
1/3 cup brown sugar
1/4 cup honey, warmed
2 tablespoons soy sauce
2 garlic cloves, chopped
1/2 teaspoon cracked pepper
3/4 cup good-quality barbecue sauce, plus more for serving

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.

PINEAPPLE AND MOLASSES SPARERIBS



Pineapple And Molasses Spareribs image

Provided by Nigella Lawson

Categories     dinner, project, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

16 pork spareribs
Finely grated zest and juice of 1 lime
3 tablespoons soy sauce
3 green Thai chilies or other small hot chilies, roughly chopped
1 2-inch piece of ginger, peeled and thinly sliced
2 tablespoons peanut oil
4 tablespoons molasses
2 star anise
1 cinnamon stick, broken into shards
1 onion, peeled and cut into eighths
1/2 cup canned pineapple juice

Steps:

  • Place ribs in a large plastic bag and set aside. In a bowl, combine lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add star anise, cinnamon, onion and pineapple juice, and stir to mix well. Add contents of bowl to bag, seal bag well, and refrigerate overnight.
  • Heat oven to 400 degrees. Remove ribs from refrigerator, and pour contents of bag, including marinade, into a roasting pan. Allow ribs to come to room temperature. Cover pan tightly with foil, place in oven, and bake for 1 hour, turning ribs once halfway through cooking. Remove pan from oven (leave oven on), discard foil, and carefully spoon only the liquid from pan into a saucepan. Return pan to oven, and continue to bake ribs uncovered.
  • Add remaining 2 tablespoons molasses to saucepan, and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
  • Remove ribs from oven, and pour sauce over them, turning ribs until they are well coated. Transfer to a large platter, and serve.

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