Pineapple Sticky Ribs Recipes

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 PORK RIBS

Steps:

• Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
• Place the rib racks in a large non-metallic dish - you may need to split them into two dishes.
• Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
• Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
• If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
• If you are using a gas grill, set the grill on medium heat.
• Place the ribs in the middle of the barbecue, away from direct heat.
• Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
• The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.

STICKY PINEAPPLE RIBS

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.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE

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!

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.

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.