Best 9 Teriyaki Ribs With Pineapple Recipes

SLOW-COOKER TERIYAKI RIBS

Steps:

• For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
• Transfer the ribs to a baking sheet and loosely cover to keep warm.
• Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
• Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
• For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
• Serve the ribs in the skillet with the slaw alongside.

TERIYAKI-GLAZED PORK SPARE RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
• To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
• In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

PINEAPPLE STICKY RIBS

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).

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY

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!

MOMS PINEAPPLE TERIYAKI SPARERIBS

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

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE

Steps:

• Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
• Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
• Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
• Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

SLOW-COOKER TERIYAKI RIBS

Steps:

• Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
• Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

PINEAPPLE GLAZED PORK RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
• To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
• In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.