MOMS PINEAPPLE TERIYAKI SPARERIBS
this dish has an intensely flavored combination of crushed pineapple, molasses, and barbecue sauce. These ribs with go very well served with rice pilaf and grilled pineapple slices.Source: Unknown
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 10
Steps:
- 1. at least a half-hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess fat. Season the ribs liberally on both sides with a rib rub. Refrigerate.
- 2. To make the teriyaki sauce, put the pineapple and the juice in a medium pan over medium heat. Add the molasses, barbecue sauce, soy sauce, vinegar, lemon juice, and pepper. Mix well and bring to a simmer. Cook for two minutes, stirring often. Transfer to a bowl and set aside.
- 3. Prepare the grill for cooking over indirect heat at 275° using apple or cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook the ribs for two hours. Flip and cook for another 30 minutes. Transfer to a platter.
- 4. Lay out two big double layered sheets of heavy duty foil, each long enough to wrap a whole slab of ribs. Transfer the ribs to the foil, meaty side up. Top each slab of ribs with one fourth of the sauce, spreading it to cover the entire slab. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the bones. Return to the grill for one hour. Transfer the foil packets to a platter. Remove the ribs from the foil and return to the cooking grate. Cook for 30 minutes then flip, and spoon 1/2 cup of the sauce on the bone side of the ribs, spreading evenly to cover the ribs. Cook for another 30 minutes and will begin. Top with the remaining sauce and cook for about another 30 minutes or to your desired degree of doneness. Check for doneness I sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.
- 5. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
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alu ha
[email protected]This recipe looks delicious, but I don't have time to make it right now.
Kayaga Janet
[email protected]I'm not sure what I did wrong, but my ribs turned out terrible.
Hassan Abdisalan
[email protected]This recipe is a fail. The ribs were tough and the sauce was bland.
Milon Mahmud
[email protected]I followed the recipe exactly, but my ribs didn't come out as tender as I would have liked.
Rabi Japrel
[email protected]The ribs were a little dry, but the sauce was delicious.
Vicky Apple
[email protected]These spareribs were a bit too sweet for my taste, but my family loved them.
Zeal atuanya
[email protected]I've made this recipe several times and it's always a hit. The ribs are always tender and the sauce is perfect.
Tracy Cassidy
[email protected]These ribs are a must-try! They're so easy to make and the flavor is out of this world.
MD Salmen
[email protected]The best spareribs I've ever had! The meat was fall-off-the-bone tender and the sauce was finger-licking good.
Jay Celedonia
[email protected]Yum! This recipe is a keeper. The ribs came out so tender and juicy, and the sauce was delicious. I will definitely be making this again.
Shameka Robinson
[email protected]These ribs were amazing! The sauce was the perfect balance of sweet and savory, and the ribs were cooked to perfection. Will definitely be making these again.
Michael Chisale
[email protected]I made these spareribs for a party and they were a huge hit! The pineapple teriyaki sauce was tangy and flavorful, and the ribs were fall-off-the-bone tender. My guests raved about them.