Porky Pineapple Spareribs Recipes
PORK SPARE RIBS WITH PINEAPPLE RECIPE
If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts of a tropical fantasy that swept this country in the '50s and '60s and abruptly ebbed in the '70s.Most of the surviving buildings are hotels, but there was much more to the Polynesian craze: food, drink, music, interior decor, a whole style of hospitality.And it seems to be making something of a comeback these days. Hawaiian shirts are no longer embarrassing; bidding is heavy on eBay for collectible tiki mugs. As a result of the cult of '50s Exotica music, a recent album, "The Forbidden Sounds of Don Tiki," actually brought back 87-year-old Exotica great Arthur Lyman to play on two tracks.Recently we've seen books on how to mix Polynesian cocktails, even "The El Paso Chile Company Rum & Tiki Cookbook" (William Morrow, $12.95). And last year Sven Kirsten published "The Book of Tiki" (Taschen Books, $30), a lush, affectionate study of the tiki motif, particularly in architecture, where it inspired the very wildest buildings of the Googie school.There's usually a note of condescension when we look back on the Polynesian craze, because it's hard to take anything exactly as people did in its own day. But it would be a mistake to think of Polynesian cuisine as essentially tacky. True, like tail fins on cars, it was an exuberant cultural phenomenon that intellectuals decried; true, it eventually became savagely unfashionable. But in the '50s and '60s, a night at a Polynesian restaurant was widely considered dining in the grand style.For instance, a restaurant named Beach Bum Burt's, which boasted a spectacular view of King Harbor in Redondo Beach, specialized in wedding receptions. Brides-to-be once murmured, "Darling, on our special day, I want the reception to be at . . . Beach Bum Burt's!"The image of Polynesia was a mix of leisure, balmy climate and hula-dancing sensuality: basically, an amped-up version of the usual snowbird's fantasy of California. The idea of representing what life was actually like in the South Seas was almost beside the point. My parents, who at one period scarcely ate at any other kind of restaurant, clearly saw it all as just a pleasant rationale for a big night out--like the entertainment at a supper club, except that you didn't have to dress up for it. (On the contrary, when you were eating snacks from something called a pupu platter, casualness was all.)And I can report, having been taken along to many such restaurants as a kid, that you didn't have to have any ideas at all about Polynesia to enjoy these places. They were simply intoxicating environments, smelling of tropical fruits and flowers, full of plants and exotic statues, their ceilings hung with puffer-fish lamps and outrigger canoes. The dim lighting was punctuated only by torches and the occasional flaming appetizer or cocktail. Your plate was full of luscious sweet-and-sour things, and in the background you heard trickling fountains and sweet, dreamlike Hawaiian music. It was overwhelming--lyrical, jovial, romantic and sensuous, though certainly naive and mannered.The sort of food served at these places definitely didn't originate in Hawaii. Au contraire, it was invented in California by people who, at least in the beginning, had never been to the South Pacific.The basis was a rich, upscale version of American Cantonese cuisine. Rice always meant fried rice, never steamed rice; lobster was a favorite ingredient. There were also touches of Malaysian cuisine--satays with peanut sauce and curries made with coconut milk; this was America's first glimpse of Thai food--and various dishes (usually involving pineapple) invented by Americans to fulfill the fantasy.Despite the Hawaiian associations, surprisingly little effort was made to cook real Hawaiian food. Sometimes you could get a roast whole pig at a restaurant, occasionally some laulaus (baked packets of meat wrapped in ti leaves), hardly ever the insipid porridge called poi.And Polynesian cuisine was brazenly adapted to American ingredients and tastes. Trader Vic's recipes regularly call for celery, apples and A-1 sauce. Every restaurant struck its own balance between Cantonese food, the chef's inventions and surf 'n' turf favorites (sometimes in disguise--the Caesar salad might get renamed the King Kamehameha). Moa kai lanai, the specialty at Beach Bum Burt's, was a Continental sort of idea: a tomato stuffed with chicken salad paired with an avocado stuffed with shrimp salad.Still, many an Asian family living in suburbs that had no Chinese restaurant would go out to the local Polynesian place for a big night. The pupu platter (from a Hawaiian word for snack; "pupu" originally meant sea shell) was always an array of Cantonese appetizers such as shrimp toast, egg roll, paper-wrapped chicken and very sweet pork spare ribs.Throughout the craze, the trademark of Polynesian restaurants was cocktails with colorful names like Suffering Bastard or Missionary's Downfall, often served in quaint glasses or mugs or even coconut shells (the Pi Yi came in a hollowed-out pineapple). For the final touch, they were usually garnished with tropical flowers or paper parasols, when they weren't set aflame.Most of these cocktails were made with rum. This was a personal preference on the part of the influential owners of Don the Beachcomber and Trader Vic's, but it was also part of the Polynesian cult's rejection of stuffy respectability. Since the 19th century, rum had been considered a cheap, coarse drink, unfit for company--Prohibitionists liked to smear all alcoholic beverages by calling them "rum." But with the Zombie, the Scorpion and the Mai Tai, it was transformed into an exotic but hearty delicacy: pirate grog.Once restaurants popularized this sort of dining, it turned out to be devilishly easy to do at home. People started throwing home luaus (named for lu'au, a dish of fish and taro greens served at parties in Hawaii but scarcely ever on the mainland). Canners of pineapple and coconut milk obligingly cranked out recipes and guides to home luauing.The luau was popular because of its informality and suggestion of tolerable wildness (hulahula! scowling tiki gods!). It was festive--you wore colorful shirts for it; the backyard was lit with "tiki torches"; with a can of Sterno, an empty pineapple shell could be turned into a romantic sort of chafing dish.And because the food appealed shamelessly to the American sweet tooth, in its time Polynesian cuisine probably had more influence on home dining than Cajun, California or any of the other food trends of the second half of the 20th century. Not much of it has survived, though, except for rumaki, an appetizer of chicken livers, water chestnuts and bacon invented at Don the Beachcomber as a way to use up chicken livers.When Polynesian went big time in the '60s, it was explosive; in the '70s, it collapsed almost overnight. What happened? For one thing, Julia Child had gotten Americans over their fear of French food, and the giddy, gaudy Polynesian style started to look just sloppy and amateurish. On top of that, many of the '70s Polynesian places had been cutting corners and serving perfunctory food.Basically, though, people got tired of Polynesian food. At one time it had been the big excitement, but now restaurants that served flaming ice cream desserts "dedicated to the volcano goddess Pele" just looked silly.But everything that is fashionable is silly--it may just take a while to see it. In a few years, people are probably going to wonder how restaurants in the '80s and '90s could have thought it was more tasteful to have exposed heating ducts in their ceilings than, say, outrigger canoes.And maybe, years after that, we'll see mildly patronizing nostalgia for that silly High-Tech look.
Provided by Charles Perry
Categories APPETIZERS
Time 1h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Separate the ribs and chop them into 1-inch pieces with a heavy knife.
- Place the oil in a large skillet and fry the ribs over medium-high heat until they're lightly browned, about 5 minutes a side. Add the garlic and ginger, and cook over medium heat until fragrant, 1 to 2 minutes.
- Drain off the oil from the skillet and add the soy sauce, the juice from the pineapple can and the sugar, vinegar, water and paprika. Bring to a boil, cover the skillet, reduce the heat to low and simmer until the ribs are tender, 45 minutes.
- Add salt to taste. Add the pineapple chunks and dissolved cornstarch and cook over medium heat until the sauce is clear and slightly thickened, 1 to 2 minutes.
MOMS PINEAPPLE TERIYAKI SPARERIBS
this dish has an intensely flavored combination of crushed pineapple, molasses, and barbecue sauce. These ribs with go very well served with rice pilaf and grilled pineapple slices.Source: Unknown
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 10
Steps:
- 1. at least a half-hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess fat. Season the ribs liberally on both sides with a rib rub. Refrigerate.
- 2. To make the teriyaki sauce, put the pineapple and the juice in a medium pan over medium heat. Add the molasses, barbecue sauce, soy sauce, vinegar, lemon juice, and pepper. Mix well and bring to a simmer. Cook for two minutes, stirring often. Transfer to a bowl and set aside.
- 3. Prepare the grill for cooking over indirect heat at 275° using apple or cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook the ribs for two hours. Flip and cook for another 30 minutes. Transfer to a platter.
- 4. Lay out two big double layered sheets of heavy duty foil, each long enough to wrap a whole slab of ribs. Transfer the ribs to the foil, meaty side up. Top each slab of ribs with one fourth of the sauce, spreading it to cover the entire slab. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the bones. Return to the grill for one hour. Transfer the foil packets to a platter. Remove the ribs from the foil and return to the cooking grate. Cook for 30 minutes then flip, and spoon 1/2 cup of the sauce on the bone side of the ribs, spreading evenly to cover the ribs. Cook for another 30 minutes and will begin. Top with the remaining sauce and cook for about another 30 minutes or to your desired degree of doneness. Check for doneness I sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.
- 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER
Make and share this Soulfully Good Pork Spareribs With Pineapple and Ginger recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
- Cover and marinate overnight in the refrigerator.
- Grease the slow cooker with oil and add the ribs and marinade.
- If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
- If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
- Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
- Serve immediately.
Nutrition Facts : Calories 1493.2, Fat 107.3, SaturatedFat 40.5, Cholesterol 353.8, Sodium 1915.1, Carbohydrate 40.8, Fiber 1.5, Sugar 35.8, Protein 81.2
DEEP FRIED PINEAPPLE SPARERIBS
Found this recipe in one of my old boxes. The paper has turned yellow and is ripped on the bottom- I have it all figured out though. I haven't made it yet, but with all the deep frying going on nowadays -I thought I would give you a chance to try it out to see if it is a keeper or a reaper.(RIP)
Provided by Pat Duran @kitchenChatter
Categories Fruit Sauces
Number Of Ingredients 15
Steps:
- Ribs: You can precook the ribs the day before, but the deep-frying and glazing need to be done just before serving time. -Heat water to boiling; add vinegar. Add rib pieces; cover until water begins to boil again; uncover and simmer for 15 minutes. Drain. Cool. Mix the Rub. --- Rub: Combine ingredients in a big bowl and blend well into a paste. Add ribs and rub around in the sauce, so each piece is well coated. --- Fry rib pieces in deep hot oil (375^) until dark brown. Keep oil very hot while cooking ribs. Use a large pan and fry only a few minutes. Set aside until ready to glaze --- Glaze: Combine ingredients, except peppers and pineapple, in large pan; heat to boiling. Add meat pieces to hot syrup, cover and simmer 30 minutes,until meat is glazed and tender. Add peppers and pineapple; serve with hot rice or as appetizers.
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 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.
BOTACK'S FALL-OFF-THE-BONE PINEAPPLE BAKED RACK OF RIBS
See for yourself! You can make your own dipping sauce, use your favorite barbeque sauce, or just eat them as-is. You're probably going to want to double the recipe.
Provided by Botack
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl to create the seasoning rub.
- Squeeze lime juice over the ribs; rub the seasoning mix on both sides. Place the ribs in a large roasting pan; you may need to cut ribs in half to fit. Distribute the pineapple chunks on top of ribs. Pour beer and reserved pineapple juice directly into the roasting pan. Cover pan tightly with aluminum foil.
- Bake in the preheated oven until tender, 3 to 3 1/2 hours. Let stand for 15 minutes.
- Remove pan from oven; let cool for 15 minutes before serving.
Nutrition Facts : Calories 313 calories, Carbohydrate 28.2 g, Cholesterol 60.1 mg, Fat 15.2 g, Fiber 0.7 g, Protein 15.3 g, SaturatedFat 5.5 g, Sodium 488.5 mg, Sugar 24.9 g
PORKY PINEAPPLE SPARERIBS
Number Of Ingredients 10
Steps:
- Warm and oil a 12-inch Dutch oven. Put reserved pineapple juice, vinegar, flour, and seasoning in oven and simmer until bubbling. Put ribs in oven; cover and cook at 350° for 50 minutes. Remove lid and stir ribs to baste with juices. Add ketchup and molasses and cook until ribs are tender, another 10 - 20 minutes. Add pineapple chunks, green pepper, and onion. Return to heat for 10 minutes to heat through.
Nutrition Facts : Nutritional Facts Serves
STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE
Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment
Provided by Cassie Best
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
- Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
- To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
- Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!
Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
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
More about "porky pineapple spareribs recipes"
SPARE RIBS WITH KETCHUP AND PINEAPPLE - KAWALING PINOY
Web Sep 13, 2017 In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice. Add …
From kawalingpinoy.com
4/5 (47)Total Time 1 hr 45 minsCategory Main EntreeCalories 642 per serving
From kawalingpinoy.com
4/5 (47)Total Time 1 hr 45 minsCategory Main EntreeCalories 642 per serving
- In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
- Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
TANGY SWEET PINEAPPLE BBQ SPARE RIBS RECIPE - MOM …
Web Sep 22, 2012 Ingredients 3 lbs pork spare ribs Baste ¼ cup dry rub I used McCormick Grill Mates Sweet & Smokey Rub ¼ cup apple cider vinegar …
From momfoodie.com
5/5 (5)Total Time 3 hrs 27 minsCategory EntreeCalories 797 per serving
From momfoodie.com
5/5 (5)Total Time 3 hrs 27 minsCategory EntreeCalories 797 per serving
PINEAPPLE GLAZED RIBS - THE MIDNIGHT BAKER - TANGY …
Web Jan 26, 2020 Pineapple And Pork Ribs. Pineapple and pork are a super combination. There’s just something about the sweet-tart flavor of pineapple to complement the taste of pork. The method I tend to use in …
From bakeatmidnite.com
From bakeatmidnite.com
PINEAPPLE BBQ INSTANT POT RIBS RECIPE | THE SALTY POT
Web May 5, 2019 Season the pork ribs with salt, pepper, garlic and onion powders. Cut the rack into sections so that it fits nicely into the instant pot insert. Put the ribs in the pot and add 1 cup of the reserved pineapple …
From thesaltypot.com
From thesaltypot.com
BAKED SWEET AND SOUR SPARERIBS RECIPE WITH PINEAPPLE …
Web Dec 23, 2021 Ingredients 3 pounds spareribs Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons brown sugar 2 tablespoons cornstarch 1 1/2 teaspoons kosher salt 1/4 cup vinegar 1/2 cup tomato …
From thespruceeats.com
From thespruceeats.com
PINEAPPLE PORK RIBS - KAWALING PINOY
Web Jul 28, 2020 Cooking tips As the packing liquid will be added to the marinade, use pineapple chunks canned in juice and not heavy syrup lest the dish turns overly sweet. Have the butcher slice through the bones so …
From kawalingpinoy.com
From kawalingpinoy.com
10 BEST PORK SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
Web Jun 18, 2023 The Best Pork Spareribs With Pineapple Recipes on Yummly | Taro With Pork Spareribs, Pork Spareribs With Coconut-peanut Sauce, Grilled Rib Supreme
From yummly.com
From yummly.com
KAMA'AINA PINEAPPLE SPARERIBS - HAWAIIAN CROWN
Web Feb 4, 2015 Brown in batches in oil. Mix together the sugar, vinegar, sake, soy sauce, pineapple juice and remaining cornstarch. Put the browned spareribs in a roasting pan …
From hawaiiancrown.com
From hawaiiancrown.com
PINEAPPLE & JALAPENO ST. LOUIS STYLE PORK SPARERIBS RECIPE
Web Apr 25, 2019 Main Category Pork Spices Sugar Pineapple & Jalapeno St. Louis Style Pork Spareribs 4.0 ( 1 reviews ) Review Cooking Mode Add Photo 16 Ingredients 20m …
From recipezazz.com
From recipezazz.com
10 BEST PORK SPARERIBS WITH PINEAPPLE RECIPES | YUMMLY
Web Apr 29, 2023 The Best Pork Spareribs With Pineapple Recipes on Yummly | Grilled Rib Supreme, Spicy Spare Ribs, Simple Spareribs
From yummly.com
From yummly.com
STICKY PINEAPPLE PORK RIBS WITH SUMMER SALAD FROM OLIVADO
Web Roast ribs for 60 minutes, basting every 15 minutes. After 30 minutes turn the ribs, add ½ cup of water to the pan and cover with tinfoil (optional), then roast for the remaining 30 …
From olivado.com
From olivado.com
16 BEST RIBS RECIPES - HOW TO COOK RIBS - THE PIONEER WOMAN
Web Jun 20, 2023 16 Slides. Caitlin Bensel. Meaty, saucy, succulent ribs are just so darn delicious! They're a staple at backyard cookouts and always on the menu of everyone's …
From thepioneerwoman.com
From thepioneerwoman.com
OVEN BAKED PINEAPPLE SPARERIBS - MAGIC SKILLET
Web 1/2 cup (125 ml) pineapple juice. 1/2 cup (125 ml) corn syrup. 2 tablespoons soy sauce. 1/2 teaspoon salt. In a deep bowl,combine pineapple juice,corn syrup,soy sauce and salt. …
From magicskillet.com
From magicskillet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love