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Pineapple Honey Ribs

Pineapple Honey Ribs

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


Serves 6

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

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!

Source

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

  • Photographer Janis Nicolay
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