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.
Ingredients
Scale
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)
Instructions
- 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.
- Heat the oven to 275F (140C). Arrange baby back ribs on a sheet pan, generously seasoning both sides with salt and pepper.
- Brush half of the prepared glaze evenly over the seasoned ribs, ensuring complete coverage.
- Wrap the ribs tightly with aluminum foil and bake for 2 hours until the meat becomes tender and nearly falling off the bone.
- Increase oven temperature to 400F (200C). Remove the foil from the ribs, exposing the meat.
- 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.
- Return the sheet pan to the oven and bake for an additional 20 minutes, allowing the peppers to soften and the ribs to caramelize.
- 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