Recipe

July 5, 2019

Pineapple Honey Ribs

Recipe: Rosie Daykin

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Prep Time: 15 minutes

Total Time: 2 3/4 hours

Try this Pineapple Honey Ribs recipe from Rosie Daykin’s new cookbook Let Me Feed You.

Rosie Daykin's Let Me Feed You cookbookThis is a great dish to prepare in advance. You can boil the ribs in the juice and then store them, covered, in the fridge overnight, until you’re ready to bake.

Ingredients

Ribs

  • 4 lbs. pork spareribs (2 racks)
  • 12 cups pure, unsweetened pineapple juice

Honey Barbecue Sauce

  • 1⁄2 cup ketchup
  • 1⁄3 cup honey
  • 1⁄3 cup dark brown sugar
  • 3 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp peeled, grated fresh ginger
  • 1 tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1⁄2 tsp pepper

Directions

Yield: Serves 6

Boil Ribs

  1. In large stockpot, place ribs on sides, bending around inside of pot to fit. Add pineapple juice (ribs should be fully submerged).
  2. Bring pineapple juice to a boil, turn heat down to low, cover, and allow ribs to simmer for about 1 1⁄2 hours, or until meat is very tender.
  3. Carefully remove ribs from pineapple juice and place in 9-inch x 13-inch baking dish. Discard juice.

Make Honey Barbecue Sauce

  1. In small saucepan over medium heat, whisk all sauce ingredients together. Bring sauce to a boil, reduce heat and simmer for 15 minutes. Remove from heat. Store, covered, in refrigerator for up to 1 month.

Finish Ribs

  1. Preheat oven to 325°F. Using pastry brush, heavily coat ribs on all sides with barbecue sauce. Place on parchment-lined baking sheet and bake in oven for about 1 hour, until sauce begins to caramelize. Pull ribs from oven, cut into six portions and enjoy!
Photographer:

Janis Nicolay

Source:

This recipe is from Let Me Feed You by Rosie Daykin, Appetite by Random House, 2019.

Tags: honey Pineapple Ribs Rosie Daykin summer recipes

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