Time 1h45m Yield 6 Number Of Ingredients 11 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).
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.
Time 3h Yield 4 to 6 servings Number Of Ingredients 16 Steps:
For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours. Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce. For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature. To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside. Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink. While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill. Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes. Serve with plenty of napkins.
Time 8h40m Yield 6 Number Of Ingredients 10 Steps:
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on Low heat setting 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.
Time 1h45m Yield 6 Number Of Ingredients 11 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).
Yield 4 servings Number Of Ingredients 10 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!
Yield 6 Number Of Ingredients 18 Steps:
Preheat oven to 275 degrees. Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry. In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs. Place ribs on a foil-lined baking sheet, then cover them with another piece of foil. Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they’re done, continue cooking if they’re not). While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat. In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken. Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don’t burn). Top with sesame seeds and green onions.
Time 2h Yield Serves 2 Number Of Ingredients 0 Steps:
Marinade: Combine the honey, sugar, soy, ginger, garlic, chilies and chipotle paste (if used) Place in a microwaveable container and heat for 60 seconds (800w microwave) Split the ribs (if not already done) and coat them in the sticky sauce. Place in a large, ovenproof dish, if possible leave a space between each rib. Tip the pineapple chunks on top and add the juice from the can, then add more pineapple juice until the ribs are at least halfway submerged - the amount required will depend on the size of your ribs and pan. Leave to marinade in a refrigerator for at least 4 hours, ideally 24 hours, and turn once or twice in the time you have. Pre-heat oven to 160C. Drain the marinade off the ribs and reserve - as this has been in contact with raw pork, it is not safe until cooked. Make sure the ribs are spaced evenly and cook for 90 minutes, covered with foil. Turn once about two thirds of the way through the cooking process. After 90 minutes, remove the foil and increase the oven temperature to 220C. Turn the ribs at the same time. Cook for a further 20/30 minutes. If you have time, once the ribs have blackened on one side, turn the ribs again. In the meantime, take the reserved marinade and put it in a saucepan (ideally a wide, non-stick one) over a medium heat. Stir vigourously on the heat until the sauce thickens. It should get sticky but no thicker than warm runny honey. If in doubt, add more pineapple juice and use a thinner sauce. To serve, place the ribs on white rice and drizzle the sauce liberally over them.
Time 2h40m Number Of Ingredients 13 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!
