Sticky Pineapple Ribs Recipes
STICKY PINEAPPLE RIBS
Make and share this Sticky Pineapple Ribs recipe from Food.com.
Provided by Yvonne Sapach
Categories Pineapple
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate pork into ribs.
- Put in greased 9x13 pan.
- Combine remaining ingredients and pour over ribs, turning to coat.
- Bake 350 degrees for 1 1/2 hours or till glazed and tender.
- Baste every 15 minutes without turning.
- Serve sauce over ribs.
Nutrition Facts : Calories 1520.7, Fat 100.9, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1675.4, Carbohydrate 67.5, Fiber 1.4, Sugar 41.7, Protein 85.4
STICKIEST EVER BBQ RIBS WITH CHIVE DIP
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Time 4h10m
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium
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PINEAPPLE RIBS RECIPE: A SWEET, SAVORY, STICKY HAWAIIAN DELIGHT!
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5/5 (6)Total Time 3 hrs 15 minsCategory EntreeCalories 315 per serving
- Make the Brine: Combine water, soy sauce, salt, bay leaves, garlic and ginger in a pot large enough to hold ribs. Whisk to combine and bring contents to a boil. Immediately remove from heat, add the ice and let the brine completely cool. Add ribs and refrigerate, covered, for 1-2 hours, turning the ribs occasionally.
- Make the Dry Rub: Combine all ingredients in a small mixing bowl. Stir to combine and set aside.
- Make the Glaze: Whisk together all ingredients in a medium sized saucepan and bring to a boil over high heat. Immediately reduce heat to a gentle simmer over medium heat. Simmer until slightly thicken and glaze will lightly coat the back of a spoon, 25-30 minutes. Remove from heat and set aside.
- Preheat oven to 275 degrees. Place a rack insert into a large rimmed baking sheet or roasting pan.
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