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
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.
POLYNESIAN PORK RIBS
I love this flavor combination. I make this often when we are in the mood for something other then BBQ.
Provided by mommyoffour
Categories Polynesian
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 465.7, Fat 28.7, SaturatedFat 9.9, Cholesterol 104.6, Sodium 554.6, Carbohydrate 25.1, Fiber 0.8, Sugar 21.6, Protein 26.8
ROYAL HAWAIIAN RIBS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
- While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
- Heat a grill or grill pan over medium-high heat.
- Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
- Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.
HAWAIIAN SPARERIBS
This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!
Provided by KREED1023
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g
MOM'S POLYNESIAN SHORT RIBS
My mom made these while I was growing up, and I always asked for them for my birthday supper. I also asked her to make them for my husband's and my wedding engagement party a few years ago.
Provided by Recipe Junkie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove meat from bones.
- Cut into cubes.
- Slowly heat oil in large, heavy skillet.
- In it brown meat, turning on all sides about 5 minutes in all.
- Remove meat and set aside.
- In same skillet, sauté onion, celery and pepper 5 minutes or until tender.
- Drain pineapple, reserving 1/2 cup liquid.
- Stir pineapple into vegetables, along with meat, the 1/2 cup cooking liquid, and rest of ingredients, except 1/4 cup pineapple liquid and cornstarch.
- Cook covered, 5 minutes.
- In small bowl, combine cornstarch and remaining 1/4 cup pineapple liquid, stirring until smooth.
- Pour into skillet.
- Bring to boiling, stirring.
- Mixture will be thickened and translucent.
- Serve with hot, cooked rice.
Nutrition Facts : Calories 1530.9, Fat 127, SaturatedFat 54.2, Cholesterol 258.6, Sodium 744.8, Carbohydrate 45.4, Fiber 3.6, Sugar 37.7, Protein 51.4
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 Allrecipes Member
Time 1h35m
Yield 2
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 degrees F 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 peel 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 1240.2 calories, Carbohydrate 74.5 g, Cholesterol 272.2 mg, Fat 79.8 g, Fiber 1.2 g, Protein 54.3 g, SaturatedFat 25.6 g, Sodium 1658.5 mg, Sugar 64.1 g
STICKY ASIAN RIBS RECIPE (IN THE OVEN!)
Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.
Provided by Steph
Categories Main Course
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 275 degrees.
- Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
- Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
- While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
- In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
- Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
- Top with sesame seeds and green onions.
POLYNESIAN SPARE RIBS RECIPE - (4.2/5)
Provided by vlacer
Number Of Ingredients 16
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.
HAWAIIAN-STYLE SHORT RIBS
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h20m
Number Of Ingredients 11
Steps:
- Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
- With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
Nutrition Facts : Calories 867 g, Fat 62 g, Fiber 2 g, Protein 34 g, SaturatedFat 26 g
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