Best 8 Pineapple Glazed Pork Ribs Recipes

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Are you tired of the same old boring pork recipes? Do you want to try something new and exciting that will wow your taste buds? Look no further than pineapple glazed pork ribs. This tantalizing dish combines the sweetness of pineapple with the savory flavors of pork ribs to create a meal that is sure to impress even the most discerning palate. With this article, we'll take you on a culinary journey as we explore the best recipes for cooking pineapple glazed pork ribs.

Let's cook with our recipes!

PINEAPPLE STICKY RIBS



Pineapple Sticky Ribs image

Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.

Provided by SUNKIST2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

3 pounds pork back ribs, separated and fat trimmed
1 (12.5 ounce) can pineapple tidbits, drained
1 cup apricot jam
¼ cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
  • Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
  • Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g

PINEAPPLE GLAZED RIBS



Pineapple Glazed Ribs image

Pork and pineapple are a perfect combo for ribs

Provided by Judith Hannemann

Categories     Appetizer     Main     Main Course

Number Of Ingredients 13

6 lb pork baby back ribs (about 2 racks)
2 tbs brown sugar
1 tbs kosher salt
1 tbs garlic (finely minced)
1 tbs olive oil
1 1/2 tbs cider vinegar
1/2 cup cilantro
1 chili pepper (finely minced)
3 cups pineapple juice
1/2 tsp red pepper flakes
1 cup mirin
3 tbs brown sugar
2 tbs rice vinegar

Steps:

  • Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
  • You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it's a syrupy consistency-this will take about 1 hour. Season to taste with salt and you may like a splash (about 1 tsp) of fresh lemon juice added.
  • Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
  • Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.

Nutrition Facts : ServingSize 1 serving, Calories 620 kcal, Carbohydrate 32 g, Protein 41 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 1292 mg, Fiber 1 g, Sugar 23 g

ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE



Roast Pork with Pineapple-Mustard Glaze image

Impress guests with a tender pork roast brushed with a glaze of fruit preserves, honey mustard, pineapple juice, soy sauce and ginger during roasting.

Provided by My Food and Family

Categories     Recipes

Time 1h50m

Yield 6 servings

Number Of Ingredients 6

1/3 cup apricot -pineapple preserves
1/4 cup GREY POUPON Savory Honey Mustard
2 Tbsp. pineapple juice
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 pork loin center rib roast (3 lb.), backbone loosened (6 ribs)

Steps:

  • Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone.
  • Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time.
  • Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 12 g, Protein 12 g

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY



Slow-Cooker Pineapple Baby Back Ribs Recipe by Tasty image

Here's what you need: salt, pepper, onion powder, cayenne, ground cumin, chili powder, garlic powder, baby back ribs, diced pineapple, barbecue sauce

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon chili powder
2 teaspoons garlic powder
2 lb baby back ribs
20 oz diced pineapple, 1 can
28 oz barbecue sauce, 1 bottle

Steps:

  • In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
  • Rub the spice mix all over the baby back ribs.
  • Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
  • Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
  • Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
  • Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
  • Enjoy!

Nutrition Facts : Calories 1043 calories, Carbohydrate 101 grams, Fat 53 grams, Fiber 4 grams, Protein 36 grams, Sugar 78 grams

PINEAPPLE-GLAZED PORK TENDERLOIN



Pineapple-Glazed Pork Tenderloin image

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. -Tracy Dalin, Gooding, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 10

3 pork tenderloins (about 3/4 pound each), cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (12 ounces) pineapple preserves
1/2 cup frozen pineapple juice concentrate, thawed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

Nutrition Facts : Calories 398 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 326mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 0 fiber), Protein 34g protein.

PINEAPPLE GLAZED PORK LOIN



Pineapple Glazed Pork Loin image

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Place pork loin in baking pan (I use pyrex).
  • Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
  • Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
  • Brush pork loin with part of the glaze.
  • Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
  • Brush with glaze several times during baking time.
  • Turn pork loin 1 time during baking time and brush underside with glaze.
  • Let stand 5 minutes.
  • Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
  • **Whendraining pineapple squeeze as much juice out as possible!
  • I always have a small can of pineapple juice on hand in case there isn't enough juice.

PINEAPPLE-GLAZED PORK ROAST



Pineapple-Glazed Pork Roast image

Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2-1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup pineapple preserves
2 tablespoons stone-ground mustard
1/4 teaspoon dried basil
1 can (20 ounces) unsweetened pineapple tidbits, drained

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.

Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE



Spicy Smoked Ribs With Pineapple Rum Glaze image

Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.

Provided by Whipper

Categories     Pork

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 31

3 racks of baby-back pork ribs, membrane removed
3 cups cherry wood chips
4 cups apple wood chips
1/2 cup pineapple juice
1/2 cup brown sugar
1 tablespoon salt
2 tablespoons ground coriander
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon chili powder
2 cups pineapple juice
2 tablespoons apple cider vinegar
1/8 cup butter
1 teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 cup jamaican rum
2 cups pineapple juice
2 tablespoons hot sauce
3 tablespoons fresh cilantro, chopped
1 tablespoon ginger, minced
1/2 cup ketchup
4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons brown sugar
1 tablespoon soya sauce
1 tablespoon ground black pepper

Steps:

  • Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
  • Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
  • Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
  • Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
  • For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
  • For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
  • When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
  • After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
  • After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
  • In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
  • In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
  • After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
  • Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
  • Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.

Nutrition Facts : Calories 1575.4, Fat 92.4, SaturatedFat 33.6, Cholesterol 379.7, Sodium 2273.3, Carbohydrate 67.9, Fiber 4.2, Sugar 51.1, Protein 105.2

Tips:

  • Choose the right ribs: Select pork ribs that are meaty and have a good amount of marbling. Baby back ribs or spare ribs are both good choices.
  • Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs to cook more evenly.
  • Make a flavorful marinade: The marinade is what will give the ribs their flavor. Use a combination of spices, herbs, and liquids to create a marinade that you like.
  • Cook the ribs low and slow: The best way to cook pork ribs is low and slow. This will help the ribs to become tender and fall off the bone.
  • Glaze the ribs: The glaze is what will give the ribs their shiny, caramelized appearance. Use a combination of sugar, vinegar, and spices to create a glaze that you like.
  • Serve the ribs with your favorite sides: Pork ribs are a delicious and versatile dish that can be served with a variety of sides. Some popular sides for pork ribs include mashed potatoes, coleslaw, and baked beans.

Conclusion:

Pineapple glazed pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a flavorful and satisfying dish, give pineapple glazed pork ribs a try.

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