Delicious & Easy
Sweet and Sticky Pineapple Pork Ribs
Pineapple and lime juices are highly acidic, which works like an ultra-tenderizer when used in a marinade. It’s perfect for bone on meats like baby back ribs because it helps carry flavor all the way through the meat and softens up some of the tougher bits.
Ingredients for
Sweet and Sticky Pineapple Pork Ribs
¾ cup pineapple juice
¼ cup lime juice (about 2 limes worth)
¼ cup brown sugar
1 tablespoon garlic powder
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 pounds Da-Le Ranch baby back ribs
1 tablespoon honey
½ cup fresh cilantro leaves
Lime wedges for serving
SERVES 4–6
Instructions for
Sweet and Sticky Pineapple Pork Ribs
Remove the silverskin membrane of the ribs by sliding a knife under silverskin until you can lift and loosen it enough to grab it and peel it off using your hands.
Make the pineapple marinade by combining pineapple juice, lime juice, brown sugar, garlic powder, kosher salt, and black pepper to a small mixing bowl.
Place ribs into a large sealable bag and pour marinade over ribs. Place ribs onto a baking sheet and let marinate in the fridge for 1 hour.
Preheat the oven to 300°. Remove ribs from the marinade and wrap tightly in aluminum foil. Roast wrapped ribs for 2 hours on a foil-lined baking sheet.
While, the ribs roast, pour the marinade into a small saucepot. Add 1 tablespoon of honey and bring to a boil and then reduce to a simmer. Simmer for 10 minutes until the sauce is thick and syrupy.
Remove ribs from the oven and unwrap the foil. Brush ribs generously with the pineapple glaze, and get ready to broil or barbecue.
Oven Broiler
Set oven to broil and place glazed ribs on the top rack of the oven for 5 to 7 minutes until caramelized and crispy.
Barbecue
Throw glazed ribs on the grill for 7 to 10 minutes for a smokey crunch.
Slice ribs, plate, and finish with a squeeze of fresh lime juice and a sprinkle of cilantro leaves.
Frequently asked
Questions About This Recipe
Can you leave the ribs to marinate overnight?
That might be risky. Pineapple juice works as a super-tenderizer, making it possible for things that marinate too long to become too tender. (Someone on the ESD team may or may not have turned a pork roast into mush this way once upon a time.) This is why pineapple juice works great as an ingredient for quick marinades. As a general rule, never use it as a marinade for more than 12 hours and it’s probably best to keep it under 1 to 2 hours.
Final
Notes & Thoughts
Try these ribs with a Cauliflower Salad or Honey Sesame Carrot Salad, or both.
.jpg)
