Sticky Jerk Brown Sugar Ribs With Pineapple Rice Recipes

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PINEAPPLE STICKY RIBS



Pineapple Sticky Ribs image

Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.

Provided by SUNKIST2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

3 pounds pork back ribs, separated and fat trimmed
1 (12.5 ounce) can pineapple tidbits, drained
1 cup apricot jam
¼ cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

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).

Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g

SWEET AND SOUR COUNTRY-STYLE RIBS



Sweet and Sour Country-Style Ribs image

This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.

Provided by Jemaco2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 8h10m

Yield 8

Number Of Ingredients 10

1 (4 pound) package country-style pork ribs, or to taste
1 (20 ounce) can pineapple chunks, undrained
2 (8 ounce) cans tomato sauce
2 green bell peppers, sliced
1 onion, chopped
½ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 clove garlic, minced

Steps:

  • Place ribs in slow cooker.
  • Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.
  • Cook on Low until ribs are cooked through and tender, 8 to 10 hours.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 34.1 g, Cholesterol 104.2 mg, Fat 14.4 g, Fiber 2.7 g, Protein 29.5 g, SaturatedFat 5.1 g, Sodium 466.3 mg, Sugar 29.1 g

JERK BABY BACK RIBS WITH PINEAPPLE SALSA



Jerk Baby Back Ribs With Pineapple Salsa image

Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.

Provided by Tanya Holland

Categories     Pork Rib     Pork     Meat     Grill/Barbecue     Pineapple     Summer     Chile Pepper     Cinnamon

Yield Serves 4 to 6

Number Of Ingredients 33

Jerk Marinade
1 large red onion, cut into ¼-in/6-mm slices
¾ cup (180 mL) soy sauce
¾ cup (180 mL) vegetable oil
½ cup (120 mL) apple cider vinegar
½ cup (120 mL) water
1 jalapeño chile, sliced
Habanero Vinegar
½ habanero chile, stemmed and seeded
⅓ cup (80 mL) white wine vinegar
Pineapple Glaze
Two 6 oz. (180-mL) cans pineapple juice
¼ cup (50 g) firmly packed brown sugar
Pineapple Salsa
½ pineapple, diced
1 small red onion, diced
3 small jalapeño chiles, diced
⅓ cup (55 g) diced red bell pepper
⅓ cup (8 g) chopped fresh cilantro
2 Tbsp. canola oil
Juice of 1 lime
Kosher salt
Jerk Spice Rub
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. ground allspice
1 Tbsp. kosher salt
2 tsp. grated nutmeg
2 tsp. cascabel or ancho chile powder
2 tsp. ground cinnamon
2 tsp. ground cayenne pepper
1 tsp. freshly ground black pepper
Two 2-lb (910 g) racks baby back ribs

Steps:

  • To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)
  • To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)
  • To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)
  • To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)
  • To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.
  • Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.
  • Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.
  • To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.
  • To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.
  • After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.

STICKY PINEAPPLE RIBS



Sticky Pineapple Ribs image

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

3 lbs baby back ribs
1 cup apricot jam
1/4 cup soya sauce
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 (8 ounce) can pineapple tidbits (undrained)

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

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