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
KOREAN BBQ SHORT RIBS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
- Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
- Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
- For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
- Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
- For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
- To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.
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
POLYNESIAN RIBS
A friend shared this recipe more than 30 years ago, and I've been using it ever since. I make the ribs a day ahead and let the flavors meld, then I reheat and serve them the next day.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 936 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1547mg sodium, Carbohydrate 77g carbohydrate (68g sugars, Fiber 1g fiber), Protein 49g protein.
PINEAPPLE SOY BBQ RIBS
Backyard BBQ ribs get an Asian-inspired twist when you add pineapple juice and soy sauce to the marinade!
Provided by My Food and Family
Categories Home
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix 3/4 cup barbecue sauce, pineapple juice, soy sauce, water and pepper until blended; pour over ribs in large shallow dish. Turn to evenly coat both sides of ribs. Refrigerate 2 hours to marinate.
- Heat oven to 350°F. Drain ribs; discard marinade. Place ribs in shallow foil-lined pan. Bake 30 min.
- Heat grill to medium-high heat. Grill ribs 10 min. on each side or until done, brushing frequently with remaining barbecue sauce.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 26 g
ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS
Provided by Bobby Flay | Bio & Top Recipes
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.
JERK BABY BACK RIBS WITH PINEAPPLE SALSA
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Provided by Tanya Holland
Categories Pork Rib Pork Meat Grill/Barbecue Pineapple Summer Chile Pepper Cinnamon
Yield Serves 4 to 6
Number Of Ingredients 33
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.
SMOKED PINEAPPLE SOY CHICKEN
Make and share this Smoked Pineapple Soy Chicken recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in a resealable plastic bag sit in a shallow dish.
- For marinade: In a small bowl, combine pineapple juice, vinegar, oil and soy sauce. Pour over chicken; seal bag. Marinate in the refrigerator for 4 hours, turning bag occasionally.
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
- For rub: In a small bowl, stir together sugar, salt, paprika, sage, pepper, chili powder, and onion powder. Drain chicken, discarding marinade. Pat chicken dry. Sprinkle rub evenly over chicken; rub in with your fingers.
- Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until no longer pink (180 degrees). Add more coals and wood chips as needed.
Nutrition Facts : Calories 855.4, Fat 58.3, SaturatedFat 15.6, Cholesterol 255.4, Sodium 929.2, Carbohydrate 15, Fiber 1.9, Sugar 11.3, Protein 64.2
FREAK'N GOOD RIBS
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
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
YUMMY BBQ RIBS
Categories Beef Beef Rib Spring Grill/Barbecue Parade
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 1. For the marinade, combine pineapple juice, ketchup, soy sauce, and honey in a saucepan. Simmer 7 to 8 minutes to thicken. Cool. Cut the rack of ribs in half crosswise, if necessary. Cover with the cooled marinade and refrigerate for 8 hours or overnight.
- 2. Bake the ribs in a 350°F oven for 45 minutes, basting occasionally. When cooked through, finish them off on the grill, 3 inches from the heat source over medium heat. Grill 4 to 5 minutes per side, basting with the remaining marinade. Serve immediately.
PINEAPPLE PORK RIBS
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
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.
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