Pineapple-Braised Barbecue Ribs With Honey-Garlic Tomato Glaze
A fusion of tropical sweetness and smoky char that elevates every bite.
Indulge in irresistibly tender and juicy pork ribs infused with tropical flavors from pineapple juice, finished over the grill with a sweet-tangy honey-garlic tomato glaze. This recipe blends slow braising with bold barbecue techniques, resulting in ribs packed with layers of flavor and a caramelized, glossy finish. Perfect for summer cookouts or family celebrations, these ribs are sure to impress guests and satisfy cravings for classic barbecue with a fruity twist.
Why This Recipe Works
- Braising in Pineapple Juice: Pineapple juice serves as both the primary braising liquid and a natural tenderizer. Its enzymes break down collagen in the pork, resulting in exceptionally tender meat.
- Balancing Sweet, Savory, and Tangy: The glaze combines honey, garlic, and tomato paste, offering sweet, savory, and umami notes with a subtle spice kick.
- Finishing on the Grill: Grilling the ribs after braising locks in moisture and achieves a charred, sticky exterior that’s hard to resist.
Ingredient Spotlight
This recipe relies on a variety of pantry staples, fresh aromatics, and tropical fruit flavors to build rich complexity. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Pork Spare Ribs | Main protein; select meaty racks for best results. |
| Pineapple Juice | Primary braising liquid and tenderizer, infuses meat with subtle sweetness. |
| Light Brown Sugar | Adds caramel flavor, deepens sweetness in braise and glaze. |
| Soy Sauce | Adds salt, umami, and a touch of savoriness. |
| Vinegar (white or cider) | Provides acidity, balances sweet and rich flavors |
| Garlic & Ginger | Build pungent, aromatic base for both braise and glaze. |
| Ketchup & Tomato Paste | Create the backbone for the thick, shiny barbecue glaze. |
| Honey | Sweetener; adds viscosity and stickiness essential for glaze. |
Step-By-Step Instructions
1. Preparing the Ribs
- Remove Membrane: Flip the spare ribs bone-side up. Slide a butter knife under the papery membrane and use a paper towel to grip and peel it away. This helps the flavors penetrate and results in more tender ribs.
- Season: Generously season both sides of the ribs with salt and pepper. Allow the ribs to sit at room temperature while you prepare the braising liquid.
2. Braising the Ribs
The braise infuses deep flavor and guarantees fall-off-the-bone texture:
- Create the Braising Liquid: In a large Dutch oven or a roasting pan, combine pineapple juice, brown sugar, soy sauce, vinegar, minced garlic, and sliced ginger. Stir well to dissolve the sugar.
- Add Aromatics: Tuck in a few slices of onion and, if desired, add a stick of cinnamon and a star anise for extra depth.
- Add the Ribs: Place the ribs in the liquid, meat-side down. The liquid should come about halfway up the ribs; add water or more juice if needed.
- Braise: Cover tightly with a lid or foil and cook in a preheated 325°F (163°C) oven for 2 to 3 hours, or until the meat is tender but not falling apart. Turn the ribs occasionally for even cooking.
3. Making the Honey-Garlic Tomato Glaze
While the ribs braise, craft the sticky-sweet glaze:
- Sauté Aromatics: Heat a saucepan over medium heat and cook minced garlic in a bit of oil until fragrant.
- Add Tomato and Honey: Stir in ketchup and tomato paste, followed by honey and a splash of red wine vinegar. Simmer gently until thickened and glossy, about 10-15 minutes.
- Season to Taste: Adjust with soy sauce, pepper, or even a touch more honey or vinegar to balance flavors.
4. Grilling for the Perfect Finish
- Preheat the Grill: Prepare a gas or charcoal grill for medium-high direct heat.
- Glaze and Grill: Remove the ribs from the braising liquid (reserve 1-2 tablespoons of fat if desired). Brush generously with the honey-garlic tomato glaze and grill, turning and basting frequently, until the ribs are caramelized, sticky, and slightly charred in spots—about 10 minutes.
- Rest and Slice: Let the ribs rest briefly. Slice between the bones and serve hot, passing extra glaze on the side if desired.
Tips For Success
- Don’t Overcook in the Braise: The ribs should be tender but still hold together so they don’t fall apart on the grill.
- Baste Often: Multiple passes with the glaze during grilling enhance stickiness and depth of flavor.
- Flavor Tweaks: Add chili flakes to the glaze for heat, or swap in maple syrup as a honey alternative.
- Braising Liquid: Degrease and reduce leftover braising liquid for a flavorful sauce base or soup stock.
What others are reading
Serving Suggestions
These ribs shine as a centerpiece for casual gatherings and summer feasts. Try pairing them with:
- Grilled corn with herb butter
- Crispy potato wedges or classic coleslaw
- Grilled pineapple rings for added tropical notes
- Fresh green salad with a citrus vinaigrette
Make-Ahead & Storage Tips
- Make Ahead: You can braise the ribs up to two days in advance. Cool them right in the liquid, then refrigerate. Reheat gently before glazing and grilling.
- Storing Leftovers: Keep ribs tightly wrapped in the fridge for up to 4 days or freeze for up to 2 months. Rewarm in foil on the grill or in a low oven.
Common Questions & Troubleshooting
- Can you use baby back ribs instead? Yes! Substitute baby back ribs but reduce the braising time by 20-30 minutes, as they cook faster.
- Is fresh pineapple juice necessary? Canned or bottled pineapple juice works well. Do not substitute with pineapple-flavored sodas.
- What if I do not have a grill? Broil the glazed ribs on a baking sheet, turning every few minutes until caramelized.
- How do I make them spicier? Add hot sauce, chili paste, or chipotle powder to the glaze.
- Can I cook everything in advance? Yes; glaze and finish just before serving for best texture.
Recipe At A Glance
| Step | Timing |
|---|---|
| Prep & Season Ribs | 15 minutes |
| Braising | 2 to 3 hours |
| Make Glaze | 15 minutes |
| Grilling & Glazing | 10 to 15 minutes |
| Total Active Time | ~40 minutes |
| Total Time | 3 to 3.5 hours |
Frequently Asked Questions (FAQs)
Q: Can I make these ribs in the oven if I don’t have a grill?
A: Absolutely. After braising, set your oven to broil and place the glazed ribs on a rack-lined baking sheet. Broil, turning every couple of minutes, until the glaze caramelizes and bubbles.
Q: Why use pineapple juice for braising?
A: Pineapple juice contains natural enzymes (bromelain) that help break down connective tissue in meat, making for extra-tender ribs while providing subtle tropical sweetness.
Q: Is the glaze very sweet?
A: While the honey adds sweetness, the tomato paste, soy, vinegar, and garlic balance the flavors to ensure the glaze is bold and savory with just enough tang.
Q: How do I know the ribs are ready after braising?
A: The ribs should be very tender but still hold their shape for grilling. A paring knife or toothpick should slide into the meat with little resistance.
Q: Can I use this glaze for other proteins?
A: Definitely. The honey-garlic tomato glaze is delicious on chicken (thighs, drumsticks, or wings) and even as a topping for grilled tofu or vegetables.
Conclusion
Barbecue pineapple-braised ribs with honey-garlic tomato glaze unite the best qualities of slow-cooked tenderness and vibrant, layered flavors. This method guarantees juicy, flavor-packed pork ribs the whole family will adore. Customize the heat and sweetness to your liking, and enjoy the irresistible combination of tropical fruitiness and savory barbecue goodness at your next gathering. Happy grilling!
References
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