Yummy baby back ribs glazed with a tangy pineapple sauce.
Print Recipe Add to Recipe Box

Pineapple Glazed Ribs

Pork and pineapple are a perfect combo for ribs
Prep Time10 mins
Cook Time2 hrs
Marinate1 d
Course: Appetizer, Main, Main Course
Cuisine: American
Keyword: baby back rib recipes, glazed pork ribs, Instant Pot recipes, super bowl
Servings: 8
Calories: 620kcal
Author: Judith Hannemann

Ingredients

  • 6 lb pork baby back ribs about 2 racks

Marinade:

  • 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

Glaze:

  • 3 cups pineapple juice
  • 1/2 tsp red pepper flakes
  • 1 cup mirin
  • 3 tbs brown sugar
  • 2 tbs rice vinegar

Instructions

  • 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.

Notes

Mirin is a sweet sake-like condiment. You will find it in the Asian section of the store.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 32g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 1292mg | Potassium: 674mg | Fiber: 1g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg