Sticky Pineapple Ribs
Get ready to savor the ultimate blend of sweet, tangy, and smoky flavors with these Sticky Pineapple Ribs! Perfectly seasoned pork baby back ribs are baked low and slow until irresistibly tender, then slathered in a luscious pineapple glaze made from pineapple juice, soy sauce, brown sugar, and a touch of honey. Infused with garlic, ginger, and smoked paprika, this sticky glaze caramelizes beautifully in the oven, creating a glossy finish that’s full of tropical flair. Whether you’re hosting a barbecue or looking for a crowd-pleasing dinner, these easy-to-make ribs are sure to be the star of the table. Garnish with fresh cilantro for a vibrant touch and serve with extra glaze for dipping. Indulge in these tropical-inspired ribs for a flavor-packed meal that’s impossible to resist!
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Recipe Information
Ingredients
- 2 racks pork baby back ribs
- 1 cup pineapple juice
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 3 tablespoons honey
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the thin membrane from the back of the ribs. Pat the ribs dry with paper towels, then season both sides with salt, black pepper, and smoked paprika.
Place the ribs meat side up on the prepared wire rack. Cover tightly with foil and bake for 2.5 hours, or until the meat is tender and pulls away easily from the bone.
While the ribs are baking, prepare the pineapple glaze. In a medium saucepan, combine pineapple juice, soy sauce, brown sugar, honey, ketchup, garlic, ginger, and apple cider vinegar. Stir well and bring to a simmer over medium heat.
Let the glaze simmer for about 10 minutes, stirring occasionally, until slightly reduced. In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the saucepan and stir until the glaze thickens. Remove from heat and set aside.
After 2.5 hours, remove the ribs from the oven and discard the foil. Brush a generous layer of the pineapple glaze all over the ribs.
Increase the oven temperature to 425°F (220°C) and return the ribs to the oven uncovered. Bake for an additional 15-20 minutes, basting with more glaze every 5 minutes, until the ribs are sticky and caramelized.
Remove the ribs from the oven and let them rest for 5-10 minutes. Slice into individual ribs, garnish with chopped cilantro (if desired), and serve with any remaining glaze on the side.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 52.9 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1363 mg | 29% | |
*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.
