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
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay
Time 7h10m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
- Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
- For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
- Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
- If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
- If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
- Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.
GRILLED BABY BACK RIBS WITH PINEAPPLE GLAZE
These ribs are a rare indulgence and a favorite among many long-time Scramblers. People can't get over how easy and delicious they are!
Provided by Jessica Braider
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat (or preheat the oven to 300 degrees).
- In a small bowl, combine the paprika, salt, chili powder, cinnamon, and 1 tsp. brown sugar.
- Lay the ribs flat in a dish with sides. Sprinkle the spice mixture evenly over both sides of the ribs and rub it into the meat with your fingers. (This can be done up to 24 hours in advance.)
- To make the glaze, in a small saucepan, combine 1/4 cup pineapple juice (from the can of pineapple slices) with the ketchup, Worcestershire sauce, and 2 Tbsp. brown sugar. Bring it to a boil over medium-high heat and simmer it for 8 - 10 minutes, stirring occasionally, until it is thickened and has reduced by about 1/3. Set it aside.
- Grill the ribs for 20 minutes, turning them once.
- Then, brush the top side of the ribs with the glaze and continue to cook them, flipping and brushing with the glaze every 5 - 10 minutes, until the ribs are nicely browned and the meat cuts easily with a sharp knife, about 40 minutes total (but check them sooner if your grill runs hot). If the ribs start to blacken reduce the heat and move them off the direct heat. (Alternatively, bake the ribs in the oven for 1 hour. Then uncover the ribs, brush the tops with the glaze, re-cover, and cook for another hour. Uncover the ribs, brush on more of the glaze, and cook for 30 minutes more, uncovered, or until the meat pulls away from the bones at the ends.)
- When the ribs are about 10 minutes from being done, grill the pineapple slices directly on the grates of the grill for 3 - 5 minutes per side until they are lightly browned.
- If any glaze remains, bring it to a boil for 2 - 3 minutes on the stovetop to eliminate any bacteria from the raw meat, and serve it on the side with the ribs.
- Cut the rack(s) into individual ribs to serve. Serve them immediately with the pineapple or refrigerate them for up to 24 hours (if you can wait that long!).
PINEAPPLE GLAZED PORK RIBS
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
BOURBON-GLAZED BABY BACK RIBS
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Provided by Kenny Callaghan
Categories Bourbon Mustard Bake Super Bowl Pork Rib Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 11 ingredients in small bowl.
- Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
- Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
- Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
- *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
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
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