Tropical Pineapple Glazed Baby Back Ribs

Delight in these tropical pineapple-glazed baby back ribs, perfect for a summer barbecue. Infused with a sweet and tangy glaze, these ribs are a crowd-pleaser, offering a unique twist on traditional BBQ flavors.

Prep time: 20 minutes
Cook time: 3 hours
Serves: 4

Ingredients

2 racks baby back ribs

1 cup pineapple juice

1/2 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

3 cloves garlic, minced

1 tbsp ginger, grated

1 tbsp apple cider vinegar

1 tsp chili flakes

1 tsp salt

1/2 tsp black pepper

1 tbsp cornstarch

1/4 cup water

1 tbsp olive oil

Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 300°F (150°C).

2. Remove the membrane from the back of the ribs and season them with salt and pepper.

3. In a saucepan, combine pineapple juice, soy sauce, honey, brown sugar, garlic, ginger, apple cider vinegar, and chili flakes.

4. Bring the mixture to a boil over medium heat, then reduce to a simmer for 10 minutes.

5. Mix cornstarch with water to create a slurry. Add to the saucepan and simmer until thickened.

6. Brush the ribs with olive oil and cover them in the glaze.

7. Wrap ribs in foil and bake for 2.5 hours.

8. Unwrap and increase oven temperature to 400°F (200°C).

9. Brush with more glaze and bake for an additional 15 minutes.

10. Garnish with fresh cilantro before serving.

Storage

Allow the ribs to cool, then wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days.

Reheating

Preheat your oven to 350°F (175°C) and reheat the ribs covered in foil for 15-20 minutes until heated through. Alternatively, reheat in a microwave by covering with a damp paper towel for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.