Description

Pineapple Teriyaki Sticky Ribs deliver maximum flavor with minimal cleanup, making them a perfect weeknight dinner. This recipe balances the tang of fresh pineapple with the umami of soy sauce for a sticky glaze that transforms standard ribs into a restaurant-quality experience.

Ingredients

Scale

4 lbs Baby Back Ribs
1 cup Pineapple Juice
1/2 cup Soy Sauce
1/4 cup Brown Sugar
2 tbsp Fresh Ginger
4 cloves Garlic Cloves
2 tbsp Rice Vinegar
1 tbsp Sesame Oil
2 tbsp Cornstarch
2 tbsp Water

Cook Mode Prevent your screen from going dark

Instructions

Remove the silver skin from the back of the ribs and cut the racks into smaller sections
Rub salt and pepper on the meat. Whisk together pineapple juice, soy sauce, brown sugar, ginger, garlic, vinegar, and sesame oil in a bowl
Cook the ribs in a pressure cooker on high for 25 minutes or bake wrapped in foil at 325°F for about 2 hours
Once tender, pour the cooking liquid into a saucepan, bring to a boil, and whisk in the cornstarch slurry to thicke
Brush the thickened glaze over the ribs and broil for 3-5 minutes until caramelized

Notes

Let the ribs rest for at least 10 minutes after glazing for better texture.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3-4 ribs
Calories: 540 kcal
Sugar: 22g
Sodium: 890mg
Fat: 32g
Saturated Fat: 11g
Unsaturated Fat: Unknown
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 34g
Cholesterol: Unknown