Pineapple Honey RibsRecipe By: Rosie Daykin
Try this Pineapple Honey Ribs recipe from Rosie Daykin’s new cookbook Let Me Feed You.
This 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.
- 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
- In large stockpot, place ribs on sides, bending around inside of pot to fit. Add pineapple juice (ribs should be fully submerged).
- 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.
- Carefully remove ribs from pineapple juice and place in 9-inch x 13-inch baking dish. Discard juice.
Make Honey Barbecue Sauce
- 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.
- 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!