Pineapplespareribs Recipes

HAWAIIAN SPARERIBS

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.

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).

BOTACK'S FALL-OFF-THE-BONE PINEAPPLE BAKED RACK OF RIBS

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.

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY

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!

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.