Sweet and Sticky Pineapple Pork Ribs
Photography by Haley Hazell for Edible San Diego
Photography by Haley Hazell for Edible San Diego
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.
Pineapple juice works as a super-tenderizer, making it possible for things that marinate too long to become too tender. 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.
This recipe is presented by Da-Le Ranch, a small, sustainable family farm located in Southern California’s Central Inland Empire.
Ingredients
- 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
- 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.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
