Pineapple And Molasses Spareribs Recipes

PINEAPPLE SPARERIBS

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.

DEEP FRIED PINEAPPLE SPARERIBS

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.

FREAK'N GOOD RIBS

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.

PINEAPPLE STICKY RIBS

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).

MOMS PINEAPPLE TERIYAKI SPARERIBS

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

PINEAPPLE AND MOLASSES SPARERIBS

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.