Tropical Spareribs
Submitted by bellows4
Garlic-rubbed pork spareribs baked low and slow, then glazed with crushed pineapple, chili sauce, brown sugar, and ginger. Sticky, sweet, tangy ribs with serious fall-off-the-bone tenderness.
YIELD
4 servingsPREP
10 minCOOK
90 minREADY
100 minThese ribs are the kind that make you give up on napkins entirely.
You start by rubbing a few pounds of pork spareribs with garlic, laying them over a bed of sliced onions, and letting them steam under foil until they get tender.
Then comes the good part: a sticky glaze of crushed pineapple, chili sauce, brown sugar, dry mustard, and ground ginger gets spooned over the top. One more hour uncovered and the whole thing caramelizes into a sweet, tangy, finger-licking mess.
Minimal prep, maximum reward. Just 10 minutes of hands-on time and the oven does the rest.
Kitchen Tips
- Leave the foil on for the first 30 minutes. The steam tenderizes the meat before the glaze goes on.
- Don’t drain the pineapple. The juice mixes with the chili sauce and brown sugar to create that sticky, lacquered finish.
- Baste the ribs with pan juices halfway through the uncovered baking time for an extra-glossy glaze.
Ingredients
Directions
Rub ribs with garlic.
Sprinkle with salt and pepper.
Arrange onion in a large baking pan.
Place ribs on top.
Add ¼ cup water to the pan, cover with foil.
Bake in 350℉ (180℃) oven for ½ hour.
Combine the remaining ingredients and spoon over ribs.
Bake uncovered 1 hour longer.
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