Easy Pineapple-Glazed Baby Back Ribs Sheet Pan Recipe

Summertime calls for mouthwatering baby back ribs with pineapple glaze that promise to tantalize every taste bud.

These succulent ribs burst with tropical sweetness and tender, fall-off-the-bone goodness.

Slow-cooked on a sheet pan, each bite delivers a perfect balance of smoky and zesty flavors.

The pineapple glaze adds a delightful Caribbean-inspired twist that transforms ordinary ribs into an extraordinary meal.

Minimal ingredients and simple preparation make this recipe a breeze for home cooks of all skill levels.

Weekend barbecues and family gatherings just found their new star dish.

Let these irresistible ribs become the centerpiece of your next culinary adventure.

How to Store Pineapple Ribs

• Store leftover ribs in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Wrap ribs tightly in plastic wrap, then aluminum foil. Place in freezer-safe container and freeze for up to 3 months. Label with date for easy tracking.
• Place ribs on microwave-safe plate. Cover with damp paper towel to prevent drying. Heat on 50% power for 1-2 minutes, checking temperature midway.
• Preheat oven to 250F. Wrap ribs in foil with splash of water or leftover glaze. Warm for 15-20 minutes until internal temperature reaches 165F, ensuring juicy texture.

FAQs

• What makes the pineapple glaze unique?

The glaze combines pineapple juice with rice vinegar, soy sauce, honey, and other seasonings, creating a sweet and tangy coating that caramelizes beautifully on the ribs.

• Can I substitute the baby back ribs with another cut of meat?

Spare ribs or St. Louis-style ribs work well as alternatives, but cooking times may need slight adjustments to ensure tenderness.

• Is cornstarch necessary for the glaze?

Yes, cornstarch helps thicken the glaze, giving it a glossy, sticky consistency that clings perfectly to the ribs and creates a rich, glossy finish.

Why Pineapple Glazed Baby Back Ribs Are a Winner

• This recipe transforms ordinary ribs into a tropical taste adventure with its zesty pineapple glaze and vibrant bell peppers, delivering a mouthwatering sweet-savory punch that will excite taste buds.
• Using just one sheet pan minimizes kitchen cleanup while allowing home cooks to achieve restaurant-quality results without complicated techniques or extensive culinary skills.
• Designed to impress both family and guests, these baby back ribs offer a delectable main course that's equally suitable for casual weeknight dinners or weekend gatherings with friends.
• By combining everyday pantry staples like soy sauce, ginger, and honey with fresh produce, this recipe creates a balanced and accessible meal that doesn't require hard-to-find ingredients.

Baby Back Ribs with Pineapple Ingredients

• Baby Back Ribs: Tender and flavorful meat that forms the core of this delicious sheet pan dish.

• Pineapple Juice: Provides a sweet and tangy base for the glaze.
• Rice Vinegar, Soy Sauce, Ketchup, Honey: Creates a complex and balanced flavor profile for the glaze.
• Cornstarch: Helps thicken the glaze to the perfect consistency.
• Vegetable Oil: Adds smoothness and helps blend the glaze ingredients.
• Ginger, Garlic: Brings aromatic and zesty notes to the glaze.

• Red Bell Pepper, Green Bell Pepper: Add color, crunch, and fresh vegetable flavor to the dish.
• Pineapple Chunks: Provides a sweet and tropical element to complement the ribs.
• Sesame Seeds, Scallions: Offer a finishing touch of texture and fresh flavor.

• Salt, Pepper: Basic seasonings that enhance the natural flavors of the ribs.

Must-Have Tools for Pineapple Ribs

• Large Baking Sheet: Essential for roasting ribs and vegetables evenly.
• Aluminum Foil: Critical for covering ribs during initial slow cooking.
• Large Saucepan: Perfect for preparing the sticky pineapple glaze.
• Whisk: Helps blend glaze ingredients smoothly.
• Sharp Knife: Needed for slicing ribs and chopping vegetables.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.
• Cutting Board: Provides a clean surface for chopping peppers and preparing ingredients.
• Tongs: Useful for handling and turning ribs during cooking.

Sheet Pan Baby Back Ribs Directions

Step 1: Fire Up the Oven

Get your oven warmed up to a cozy 275F (140C).

This low and slow temperature will help make those ribs melt-in-your-mouth tender.

Step 2: Craft the Magical Pineapple Glaze

Grab a saucepan and pour in the pineapple juice from the can.

Set those pineapple chunks aside for later.

• Rice vinegar
• Vegetable oil
• Soy sauce
• Fresh ginger
• Ketchup
• Honey
• Garlic
• Cornstarch

Whisk everything together and crank up the heat.

Cook for 10 minutes until the glaze transforms into a beautiful, thick honey-like consistency.

Split the glaze into two portions.

Step 3: Dress the Ribs

Lay those baby back ribs on a baking sheet.

Sprinkle both sides with salt and pepper, then generously brush on half of the glorious pineapple glaze.

Step 4: Slow Roast to Perfection

Wrap the ribs snugly in aluminum foil and slide them into the oven.

Let them bake for 2 hours until they’re so tender they’re practically falling apart.

Step 5: Crank Up the Heat

Carefully remove the ribs and jack up the oven temperature to a sizzling 400F (200C).

Peel off that foil.

Step 6: Add Colorful Companions

Scatter diced red and green bell peppers around the ribs.

Drizzle the remaining glaze over the peppers and give them a good toss.

Dot the reserved pineapple chunks on top of the ribs.

Step 7: Final Roast

Bake for another 20 minutes until the peppers are soft and slightly caramelized.

Step 8: Plate and Celebrate

Slice those beautiful ribs and sprinkle with sesame seeds and chopped scallions.

Serve alongside fluffy white rice and get ready for a flavor explosion!

Pineapple Glazed Ribs Pro Tips

• Whisk ingredients thoroughly to prevent cornstarch lumps and achieve a smooth, glossy consistency.
• Low and slow cooking at 275F ensures meat falls off the bone without becoming dry or tough.
• Arrange bell peppers around ribs to absorb delicious glaze and caramelize during final baking stage.
• Toast sesame seeds lightly before sprinkling to enhance their nutty flavor and aromatic profile.
• Reserve half the glaze for final baking to create a rich, caramelized coating without burning.

Pineapple Ribs—Flavor Ideas

• Vegetarian Rib Alternative: Replace baby back ribs with thick slices of grilled portobello mushrooms or seitan, maintaining the same pineapple glaze and cooking method for a plant-based version.
• Low-Sodium Option: Substitute soy sauce with coconut aminos, reduce salt, and use low-sodium ketchup to create a heart-healthy adaptation of the original recipe.
• Spicy Caribbean Remix: Add scotch bonnet peppers to the glaze, include diced mango alongside pineapple, and sprinkle with fresh thyme for a tropical heat-infused variation.
• Keto-Friendly Adaptation: Swap honey with sugar-free maple syrup, use coconut oil instead of vegetable oil, and serve with cauliflower rice to keep the dish low-carb and keto-compliant.

Serving Baby Back Ribs with Pineapple

• Tropical Feast Companion: Serve alongside coconut rice for a creamy, island-inspired side that complements the sweet-tangy pineapple glaze.
• Weekend Barbecue Centerpiece: Create a casual dining experience by arranging ribs on a large wooden board with grilled vegetables and extra glaze for dipping.
• Family-Style Sharing Platter: Spread ribs, peppers, and pineapple across a large serving tray, letting everyone grab their favorite pieces and mix flavors.
• Quick Meal Upgrade: Add a crisp green salad with sesame dressing to balance the rich, sweet ribs and provide a refreshing contrast.

Easy Baby Back Ribs Sheet Pan with Pineapple Glaze Recipe

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4.6 from 8 reviews

• Total Time: 2 hours 40 minutes
• Yield: 4 1x

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Description

Succulent baby back ribs with pineapple glaze offer a Hawaiian-inspired culinary journey through sweet and savory flavors. Tender meat and caramelized pineapple sauce create a memorable meal you’ll want to savor again and again.

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Ingredients

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Main Ingredients:

• 3.5 pounds baby back ribs
• 20 ounces (565 g) diced pineapple
• 2 red bell peppers
• 2 green bell peppers

Sauce and Seasoning Ingredients:

• 1 cup ketchup
• 1 cup rice vinegar
• 1 cup vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1/4 cup fresh ginger
• 5 cloves garlic
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 tablespoons cornstarch

Garnish and Serving Ingredients:

• 2 teaspoons sesame seeds
• 2 tablespoons fresh scallions
• White rice (cooked)

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Instructions

1. Prepare a rich pineapple glaze by combining pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch in a saucepan. Simmer over high heat for 10 minutes until the mixture thickens to a honey-like consistency.
2. Heat the oven to 275F (140C). Arrange baby back ribs on a sheet pan, generously seasoning both sides with salt and pepper.
3. Brush half of the prepared glaze evenly over the seasoned ribs, ensuring complete coverage.
4. Wrap the ribs tightly with aluminum foil and bake for 2 hours until the meat becomes tender and nearly falling off the bone.
5. Increase oven temperature to 400F (200C). Remove the foil from the ribs, exposing the meat.
6. Scatter diced red and green bell peppers around the ribs on the sheet pan. Drizzle the remaining glaze over the peppers, tossing to coat. Strategically place reserved pineapple chunks on top of the ribs.
7. Return the sheet pan to the oven and bake for an additional 20 minutes, allowing the peppers to soften and the ribs to caramelize.
8. Remove from oven and slice the ribs. Sprinkle with sesame seeds and chopped scallions. Serve immediately alongside steamed white rice.

Notes

• Choose high-quality baby back ribs with good marbling to ensure maximum tenderness and flavor throughout cooking.
• Always let ribs rest for 10-15 minutes after baking to allow juices to redistribute, preventing dry meat and maintaining optimal moisture.
• Customize glaze intensity by adjusting honey and soy sauce quantities, creating a personalized sweet-savory balance that suits individual taste preferences.
• Replace traditional white rice with cauliflower rice for a low-carb alternative, maintaining the dish’s nutritional profile and accommodating different dietary needs.

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 14 g
• Sodium: 900 mg
• Fat: 35 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg