Best Pineapple Spareribs Recipes

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MOMS PINEAPPLE TERIYAKI SPARERIBS



moms pineapple teriyaki spareribs image

this dish has an intensely flavored combination of crushed pineapple, molasses, and barbecue sauce. These ribs with go very well served with rice pilaf and grilled pineapple slices.Source: Unknown

Provided by Lynnda Cloutier

Categories     Ribs

Number Of Ingredients 10

two slabs whole spareribs, about 4 pounds each
rib rub number 99, as needed, recipe follows
pineapple teriyaki sauce:
one can crushed pineapple with juice, 20 ounces
1 cup molasses
1/2 cup of your favorite barbecue sauce
1/4 cup soy sauce
1/4 cup rice vinegar
juice of one lemon
1 teaspoon finely ground black pepper

Steps:

  • 1. at least a half-hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess fat. Season the ribs liberally on both sides with a rib rub. Refrigerate.
  • 2. To make the teriyaki sauce, put the pineapple and the juice in a medium pan over medium heat. Add the molasses, barbecue sauce, soy sauce, vinegar, lemon juice, and pepper. Mix well and bring to a simmer. Cook for two minutes, stirring often. Transfer to a bowl and set aside.
  • 3. Prepare the grill for cooking over indirect heat at 275° using apple or cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook the ribs for two hours. Flip and cook for another 30 minutes. Transfer to a platter.
  • 4. Lay out two big double layered sheets of heavy duty foil, each long enough to wrap a whole slab of ribs. Transfer the ribs to the foil, meaty side up. Top each slab of ribs with one fourth of the sauce, spreading it to cover the entire slab. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the bones. Return to the grill for one hour. Transfer the foil packets to a platter. Remove the ribs from the foil and return to the cooking grate. Cook for 30 minutes then flip, and spoon 1/2 cup of the sauce on the bone side of the ribs, spreading evenly to cover the ribs. Cook for another 30 minutes and will begin. Top with the remaining sauce and cook for about another 30 minutes or to your desired degree of doneness. Check for doneness I sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.
  • 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups

CHINESE SPARERIBS WITH PINEAPPLE



Chinese Spareribs with Pineapple image

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

1 pound pork spareribs
5 tablespoons water
3 tablespoons white vinegar
2 tablespoons white sugar
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon dry white wine
1 (8 ounce) can sliced pineapple

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 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.

BRAISED SPARERIBS WITH PINEAPPLE



Braised Spareribs With Pineapple image

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

2 lbs pork spareribs
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup sugar
1/4 cup rice vinegar
1/2 cup water
2 tablespoons oil
1 tablespoon flour
1/2 teaspoon salt
1 cup canned pineapple chunk
1 tablespoon cornstarch
3 tablespoons water

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.

PINEAPPLE SPARERIBS



Pineapple Spareribs image

Got to say these are really good and the pineapple does give them a different taste. Please let me know what you think.

Provided by Kim19068

Categories     Pineapple

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 5

3 -4 lbs lean spareribs
1 cup smucker pineapple preserves
1/4 cup vinegar
1/2 cup ketchup
1 tablespoon soy sauce

Steps:

  • Cut ribs into serving pieces.
  • Arrange half the pieces in a single layer in a roasting pan.
  • In a saucepan, combine preserves, vinegar, ketchup, and soy sauce.
  • Heat, stirring constantly, until well blended.
  • Pour half the pineapple mixture over the layer of ribs.
  • Top with remaining ribs and remaining pineapple mixture.
  • Cover pan and bake in a 350° F oven 1-1/2 hours.
  • Uncover and continue baking 20 to 30 minutes, basting with the pineapple mixture occasionally, until ribs are brown and tender.

SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER



Soulfully Good Pork Spareribs With Pineapple and Ginger image

Make and share this Soulfully Good Pork Spareribs With Pineapple and Ginger recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 9h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (20 ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1/3 cup soy sauce
1/3 cup ketchup
3 tablespoons cider vinegar
2 tablespoons dry sherry
3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
2 tablespoons grated fresh ginger
2 garlic cloves, minced
4 lbs pork spareribs (also could use country-style ribs) or 4 lbs baby back ribs, cut into serving pieces of 3 to 4 ribs each (also could use country-style ribs)

Steps:

  • In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
  • Cover and marinate overnight in the refrigerator.
  • Grease the slow cooker with oil and add the ribs and marinade.
  • If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
  • If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
  • Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
  • Serve immediately.

Nutrition Facts : Calories 1493.2, Fat 107.3, SaturatedFat 40.5, Cholesterol 353.8, Sodium 1915.1, Carbohydrate 40.8, Fiber 1.5, Sugar 35.8, Protein 81.2

DEEP FRIED PINEAPPLE SPARERIBS



Deep Fried Pineapple Spareribs image

Found this recipe in one of my old boxes. The paper has turned yellow and is ripped on the bottom- I have it all figured out though. I haven't made it yet, but with all the deep frying going on nowadays -I thought I would give you a chance to try it out to see if it is a keeper or a reaper.(RIP)

Provided by Pat Duran @kitchenChatter

Categories     Fruit Sauces

Number Of Ingredients 15

RIBS:
4 pound(s) spareribs, cut in 1 1/2 to 2-inch pieces
2 quart(s) water
1/2 cup(s) apple cider vinegar
RUB FOR RIBS:
1 cup(s) cornstarch
1/4 cup(s) dark molasses
1/4 cup(s) soy sauce
GLAZE:
1/2 cup(s) light brown sugar, not packed
3/4 cup(s) apple cider vinegar
1/2 cup(s) water
1 cup(s) pineapple syrup(reserved)
1 1/2 medium red or yellow bell peppers, cut in 1 inch cubes
28 ounce(s) can pineapple chunks, drained -syrup reserved

Steps:

  • Ribs: You can precook the ribs the day before, but the deep-frying and glazing need to be done just before serving time. -Heat water to boiling; add vinegar. Add rib pieces; cover until water begins to boil again; uncover and simmer for 15 minutes. Drain. Cool. Mix the Rub. --- Rub: Combine ingredients in a big bowl and blend well into a paste. Add ribs and rub around in the sauce, so each piece is well coated. --- Fry rib pieces in deep hot oil (375^) until dark brown. Keep oil very hot while cooking ribs. Use a large pan and fry only a few minutes. Set aside until ready to glaze --- Glaze: Combine ingredients, except peppers and pineapple, in large pan; heat to boiling. Add meat pieces to hot syrup, cover and simmer 30 minutes,until meat is glazed and tender. Add peppers and pineapple; serve with hot rice or as appetizers.

PORK SPARERIBS WITH PINEAPPLE-MUSTARD GLAZE



PORK SPARERIBS WITH PINEAPPLE-MUSTARD GLAZE image

Categories     Pork     Fourth of July

Yield 8 people

Number Of Ingredients 7

2 pork sparerib racks about 6 pounds or 3 St Louis cut sparerib racks
Salt
Pepper
12 ounce can frozen pineapple juice concentrate, thawed
1 tblsp soy sauce
1 tblsp dijon mustard
2 teaspoons tabasco

Steps:

  • Preheat oven to 375 degrees. Season ribs with salt and pepper. Wrap individually in heavy duty foil. Bake for 1 hour 20 minutes. Remove from oven and let rest for 1 hour. Drain juice and add enough chicken broth to juices to measure 1-1/3 cups. Reduce stock to 1/2 cup and add remaining ingredients adjust to your taste. Grill ribs coating with sauce.

BRAISED SPARERIBS WITH PINEAPPLE



Braised Spareribs With Pineapple image

Number Of Ingredients 12

2 pounds pork spare ribs
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 cup sugar
1/4 cup vinegar
1/2 cup water
2 tablespoons oils
1 tablespoon flour
1/2 teaspoon salt
1 cup , canned pineapple chunk
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • 1. 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. 2. Drain canned pineapple, reserving juice. Combine juice with sugar, vinegar and water. 3. Heat oil in a heavy pan. Add ribs and stir-fry to brown (3 to 4 minutes). 4. Stir in flour, then pineapple juice mixture. Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes). 5. Add salt and canned pineapple chunks, stirring in gently only to heat through. 6. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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