Soulfully Good Pork Spareribs with Pineapple and Ginger
Elevate your BBQ game with these Soulfully Good Pork Spareribs with Pineapple and Ginger—a perfect fusion of bold flavors and fall-off-the-bone tenderness. These spareribs are marinated in a sweet, tangy, and savory blend featuring fresh pineapple juice, soy sauce, brown sugar, and aromatic ginger, ensuring every bite is bursting with tropical flair. Slow-roasted to perfection, then basted with a luscious pineapple-ginger glaze for that irresistible caramelized finish, these ribs are a showstopper for casual family dinners or upscale gatherings. Garnished with scallions and optional sesame seeds, they’re not only delicious but visually stunning. Perfect for lovers of sweet-and-savory dishes, this recipe guarantees a crowd-pleasing experience packed with restaurant-quality flavor straight from your kitchen.
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Recipe Information
Ingredients
- 3 lbs Pork spareribs
- 1.5 cups Fresh pineapple juice
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 2 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 Scallions, thinly sliced
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
1. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and set a wire rack on top.
2. Prepare the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced ginger, garlic, rice vinegar, honey, black pepper, and salt.
3. Pat the pork spareribs dry with paper towels and trim off any excess fat. Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours (or overnight for best flavor).
4. Remove the ribs from the marinade and set the marinade aside. Place the ribs on the prepared wire rack with the meaty side facing up. Cover tightly with aluminum foil and bake for 2 hours.
5. While the ribs are baking, transfer the leftover marinade to a small saucepan. Bring it to a boil over medium heat and cook for 2-3 minutes to kill any bacteria.
6. Make a cornstarch slurry by mixing the cornstarch with the water in a small bowl. Slowly whisk the slurry into the saucepan with the marinade and simmer until the sauce thickens to a glaze-like consistency (about 4-5 minutes). Remove from heat and set aside.
7. After 2 hours of baking, remove the ribs from the oven and discard the foil. Increase the oven temperature to 400°F (200°C). Brush the thickened pineapple-ginger glaze generously over the ribs.
8. Return the ribs to the oven and bake uncovered for an additional 20-30 minutes, basting with glaze every 10 minutes, until the ribs are caramelized and slightly charred at the edges.
9. Remove the ribs from the oven and let them rest for 10 minutes before slicing between each bone.
10. Garnish with sliced scallions and sesame seeds, if desired. Serve warm and enjoy your soulfully good pork spareribs!
Nutrition Facts
Calories |
5893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.2 g | 621% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 8107 mg | 352% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 71.7 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3733 mg | 79% | |
*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.
