Pineapple-Glazed Roasted Spareribs

Enjoy tasty, succulent ribs without having to fire up the grill. Marinate the ribs and make the glaze ahead of time.


December 2009 | By Rachelle Santos
Pineapple-Glazed Roasted Spareribs
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at a glance

Main Ingredient

Pork

Type

Main Dishes

Preparation Time

00:00:00


Date Published

December 2009

Enjoy tasty, succulent ribs without having to fire up the grill. Marinate the ribs and make the glaze ahead of time. On the day of the party, just pop the ribs in the oven and you’re all set. Fun and full of flavor without the fuss! Serves 6 to 8  Prep Time 10 minutes plus 6 hours marinating time  Cooking Time 30 to 40 minutes 1 kilo pork belly with ribs (liempo),       sliced into 3/4- to 1-inch-thick1/2 cup soy sauce2 tablespoons brown sugar1 1/2 teaspoons minced garlic1 teaspoon pepperFor the Pineapple Barbecue Glaze1/3 cup crushed pineapple2 tablespoons pineapple syrup       (from can of crushed pineapples)1/3 cup sweet blend tomato ketchup2 tablespoons soy sauce1 tablespoon white vinegar1 teaspoon Worcestershire sauce1 1/2 teaspoons minced garlic2 tablespoons brown sugar1/4 teaspoon pepper1/4 teaspoon salt1  Marinate pork in soy sauce, brown sugar, garlic, and pepper for at least 6 hours.2  Make the glaze: Combine all ingredients in a small saucepan. Bring to a boil then let simmer for 2 to 3 minutes. Set aside.3  Put marinated pork in a baking dish. Brush both sides with glaze.4  Bake in a preheated oven at 375ºF for 30 to 40 minutes until ribs turn brown, basting with remaining glaze every now and then.



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