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. 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-thick
1/2 cup soy sauce
2 tablespoons brown sugar
1 1/2 teaspoons minced garlic
1 teaspoon pepper

for the Pineapple Barbecue Glaze
1/3 cup crushed pineapple
2 tablespoons pineapple syrup (from can of crushed pineapples)
1/3 cup sweet blend tomato ketchup
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1 1/2 teaspoons minced garlic
2 tablespoons brown sugar
1/4 teaspoon pepper
1/4 teaspoon salt

1  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.

Photography by Kai Huang │ Food Preparation by Rachelle Santos │ Prop Styling by Cleone Baradas

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