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Baby back ribs glazed with a tangy pineapple sauce is the perfect snack for the big game.
Pineapple And Pork Ribs
Pineapple and pork are a super combination. There’s just something about the sweet-tart flavor of pineapple to complement the taste of pork.
The method I tend to use in cooler weather is oven roasting. It seems to bring out very good flavor in ribs. Of course in the summer I don’t want to heat up the house. Grilling them is actually the preferred method. The original recipe from Andrew Zimmern grills them over indirect heat. Grilling over indirect heat produces a wonderful flavor that an oven closely duplicates but doesn’t quite match. So if you want these for Super Bowl snacking, go with your oven, but do remember to make these ribs once the BBQ season starts.
To Marinate Or Not
I’ve made these both ways–marinating them and just baking and basting with the glaze.
Sure, there’s a whole new depth of flavor when you marinate these ribs for 24 hours, but they are surprisingly good if you don’t.
If you choose to speed up the process by eliminating the marination, make sure you have extra glaze for a dipping sauce. Your guests and your family will wolf the ribs down either way. But I do encourage you to take the extra step to marinate as it will add more flavor.
I will add at this point that by itself, I am not keen on the flavor of cilantro. However, combined with pineapple it works…I can’t explain that but it does. Usually I use half the amount of cilantro called for in a recipe. In this I don’t as it pairs excellently with the taste of pineapple.
Using The Instant Pot
If you want to skip marinating and cook the ribs in the Instant Pot, instead of water, use pineapple juice as the liquid. It will infuse more flavor. Use about 1-1 1/2 cups (around 400 ml) and cook at high pressure for 15-18 minutes. I always cook for the lowest time so the ribs stay together. Release the pressure immediately too so they do not overcook.
Then all you do is glaze them and pop them under the broiler until they begin to crisp.
Pineapple Glazed Ribs
- 6 lb pork baby back ribs about 2 racks
- 2 tbs brown sugar
- 1 tbs kosher salt
- 1 tbs garlic finely minced
- 1 tbs olive oil
- 1 1/2 tbs cider vinegar
- 1/2 cup cilantro
- 1 chili pepper finely minced
- 3 cups pineapple juice
- 1/2 tsp red pepper flakes
- 1 cup mirin
- 3 tbs brown sugar
- 2 tbs rice vinegar
- Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
- You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it’s a syrupy consistency—this will take about 1 hour. Season to taste with salt and you may like a splash (about 1 tsp) of fresh lemon juice added.
- Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
- Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.