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
PINEAPPLE SPARERIBS
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
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.
CHINESE SPARERIBS WITH PINEAPPLE
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
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 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.
PINEAPPLE AND MOLASSES SPARERIBS
Provided by Nigella Lawson
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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
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
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.
SLOW-COOKER POLYNESIAN PORK RIBS
Come home to this pork loin ribs recipe that's slow cooked with crushed pineapple and a marinade mix of brown sugar, hoisin sauce and grated gingerroot for a filling dinner - perfect if you love Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 20 g, TransFat 0 g
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
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