Best Polynesian Ribs Recipes

SLOW-COOKER POLYNESIAN PORK RIBS

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.

POLYNESIAN RIBS

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.

POLYNESIAN PORK RIBS

Steps:

• Spray slow cooker with nonstick cooking spray.
• 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 setting for 8 to 10 hours.
• About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean.
• In small bowl, combine ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice; mix well.
• Spoon or pour evenly over ribs.
• Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed.

POLYNESIAN SPARE RIBS RECIPE - (4.2/5)

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.

POLYNESIAN SPARE RIBS

Steps:

• Marinate ribs in coconut milk overnight; discard milk. Prepare sauce: Simmer peaches, apricots, sugar and water until fruit is soft; approx. 20 minutes. Let cool. In blender or food processor, pour fruit mixture, catsup, salt, garlic, pepper and red pepper flakes. Pulse until fruit is blended. Sauce can be as smooth or chunky as you like. If too thick, add water 1/4 cup at a time to sauce. Place ribs, round-side down in grased baking tray. Pour 1/4 of the sauce over them and bake for 45 minutes at 350 degrees. Turn over and baste 1/2 of the remaining sauce on them. Put back in the oven for 45-50 more minutes. Use remaining sauce as a dip or as a final baste.

CANDIED POLYNESIAN SPARE RIBS RECIPE

Steps:

• Mix soy sauce, ginger powder and cornstarch until smooth. Brush the mixture over ribs. Place the meat on the broiler pan and bake at 425 degrees for 20 mins. Mix the vinegar, sugar, broth, salt, mustard and ginger in the crockpot and add the meat. Cook low for 8 hours or until tender.

POLYNESIAN BABY BACK RIBS

Steps:

• Rinse ribs under cold water, and pat dry with paper towels. Rub with chopped garlic on both sides. Preheat oven to 325 degrees. Blend together all remaining ingredients to make marinade/sauce. Set aside about 1 cup of the sauce. Coat ribs thoroughly with the remaining sauce. Place ribs in a roasting pan (place them so that air can circulate around the racks of ribs as much as possible for even cooking), cover the roasting pan with lid or foil, and cook the ribs in the preheated oven for 45 minutes (about 1 hour for regular pork spareribs). Remove the pan from the oven, and allow to stand (still covered) for about 45 minutes. May be made ahead to this point - if pre-cooked ribs will stand for longer than 2 hours, refrigerate the ribs; then remove the ribs from the refrigerator, and allow them to return to room temperature (allow to stand about 45 minutes) before grilling. Prepare barbeque grill. Over medium-hot heat, grill the ribs, coating generously with reserved sauce, until they are hot through and a good glaze has formed on their surfaces. Allow the racks of ribs to "coast" (stand) for about 15 minutes - if you can stand to wait - before cutting them into individual ribs for serving.