Pineapple Spareribs
Juicy, tender, and bursting with flavor, Pineapple Spareribs are the perfect harmony of sweet and savory that will elevate your next meal. These oven-baked pork spareribs are marinated in a tropical blend of pineapple juice, soy sauce, honey, and fragrant spices like garlic and ginger, then slow-cooked to perfection. Finished with a thick, caramelized pineapple glaze and garnished with sesame seeds and green onions, this recipe delivers sticky, fall-off-the-bone goodness in every bite. Ideal for family dinners or weekend gatherings, these ribs pair beautifully with steamed rice or roasted veggies, ensuring a mouthwatering feast that’s impossible to resist. Perfect for BBQ lovers looking for a fruity twist, Pineapple Spareribs will quickly become a favorite at your table!
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 1 cup pineapple chunks (canned in juice, unsweetened)
- 1 cup pineapple juice (reserved from canned pineapple)
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the spareribs dry with paper towels and remove the membrane from the back of the ribs if not already done.
Cut the spareribs into smaller portions of 3-4 ribs for easier handling.
In a small bowl, combine pineapple juice, soy sauce, honey, rice vinegar, garlic, ginger, and brown sugar. Mix until well combined to form the marinade.
Place the spareribs in a large resealable plastic bag or a deep dish. Pour 3/4 of the marinade over the ribs, reserving the remaining marinade for later use. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 1 hour or overnight for best flavor.
Remove the ribs from the marinade and discard the used marinade. Arrange the ribs in a single layer on a baking sheet lined with foil.
Cover the ribs with aluminum foil and bake in the preheated oven for 1 hour 15 minutes, or until the ribs are tender.
While the ribs are baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat.
In a small bowl, mix the cornstarch with water to form a slurry. Add the slurry to the boiling marinade, stirring constantly until the sauce thickens. Remove from heat and set aside.
After the ribs are done baking, remove them from the oven and increase the oven temperature to 400°F (200°C).
Brush the thickened pineapple sauce generously over the ribs and return them to the oven, uncovered. Bake for an additional 10-15 minutes, or until the sauce is sticky and caramelized.
Remove the ribs from the oven and let them rest for 5 minutes.
Garnish the ribs with sesame seeds and sliced green onions before serving.
Serve warm with additional pineapple chunks and your favorite side dishes.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
