Pineapple Pork Ribs Recipes

PINEAPPLE STICKY RIBS

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).

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 PORK RIBS

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.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

FREAK'N GOOD RIBS

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.

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.

JERK BABY BACK RIBS WITH PINEAPPLE SALSA

Steps:

• To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)
• To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)
• To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)
• To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)
• To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.
• Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.
• Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.
• To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.
• To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.
• After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.

PINEAPPLE GRILLED BBQ RIBS

Steps:

• wash the rough outside skin of the pineapple and slice off the bottom and leaves. Cut the skin off in 1/2"-3/4" slices. Set the remaining pineapple aside.
• In a large stock pot (15 qt is best), add the pineapple skin slices, 1 cup brown sugar,2 cups BBQ sauce, the orange slices, dash of liquid smoke, and the rib sections.
• Add enough water to the pot to cover the ribs completely, and bring to a boil. Reduce heat and simmer ribs for 40 minutes. Don't overcook them.
• Remove ribs from pot and set aside to cool.
• While ribs cool, make a rub from the orange zest, remaining brown sugar, chili powder, garlic powder, and salt and pepper to taste.
• When ribs are cool enough to handle, apply rub to both sides of meat. Place ribs in a plastic freezer bag, and allow to marinate for 3 or 4 hours (or longer if you prefer).
• After marinating time, add 1 cup of BBQ sauce to the bag and coat ribs. Allow them to come to room temperature in the bag.
• In the mean time, slice the remaining pineapple into 1/2" thick rings and brush with BBQ sauce. I occasionally add a tsp of honey to the BBQ sauce for grilling --
• Heat BBQ grill to 300 degrees. Place ribs on grill, and brush with BBQ sauce, turning frequently and basting with sauce, about 20 minutes, being careful not to let sauce burn. Reduce heat if necessary.
• During the last 8 minutes of cooking, add the pineapple slices to the grill, turning once and allowing them to carmelize and brown with grill marks.
• Remove ribs and pineapple to a serving platter and enjoy.

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY

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!