The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Five-Spice Pineapple Pork Ribs

18 Comments

PineappleRibsTitledTST2Pork ribs, slow-cooked in Chinese five-spice and a tangy-sweet pineapple sauce. That is all. Happy weekend!

Five-Spice Pineapple Pork Ribs

  • Servings: 4
  • Time: 2 to 2 and 1/2 hours
  • Difficulty: easy
  • Print

  • 2 racks of pork baby back ribs or spare ribs
  • sesame oil
  • Chinese five spice
  • salt & pepper
  • 1 tsp. cooking oil
  • 1 shallot, minced
  • 1 8-oz (227 g.) can of pineapple chunks or diced pineapple (with juice)
  • 1/3 cup soy sauce
  • 1/2 cup ketchup
  • 1 Tbs. hoisin sauce
  • 1 tsp. of ground ginger
  • 3 Tbs. light brown sugar
  • splash of white wine vinegar
  • handful of cilantro

Directions: Pre-heat the oven to 300 F/150 C. Line a baking sheet with foil. Pat the rib racks dry and lay them meat-side up. Coat with sesame oil and season liberally with Chinese five spice and a sprinkling of salt & pepper. Cook in the oven for 1 and 1/2 hours to 2 hours, or until the meat is beginning to release from the bone and is tender. Meanwhile, prepare the sauce:  In a medium saucepan, cook the minced shallot in oil until translucent. Add the pineapple and juice, soy sauce, ketchup, hoisin, ginger, and brown sugar; blend and continue heating until incorporated. Add vinegar to taste (a few drops at a time) and mix well.

Pour about one-third of the sauce over the rib racks to coat the tops and sides and return to the oven to cook for an additional 20-30 minutes. Pour another third of the sauce over at the 15-minute mark. Optional: in remaining few minutes, place them under the broiler to crisp up. Once cool enough, use a knife to separate the racks into individual ribs. Garnish with cilantro and serve with extra sauce for drizzling or dipping.

 

 

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18 thoughts on “Five-Spice Pineapple Pork Ribs

  1. WOW. This is serious eating. Yum.

  2. Wow!! Fabulous sounding recipe and what a great photo!!!

  3. OH MY!! Delicious gorgeous photo and recipe,

  4. What a great flavor combination!

  5. Eeeek, pass the ribs and a roll of paper towels, please! What a recipe, Laura!!

  6. Wow! Ribs look soooo mouthwatering! Great recipe!

  7. That looks delicious, and great photo – I can just about dip my finger into the sauce. :-)

  8. I have never cooked pork ribs! My mom used to make what she called “sweet and sour spare ribs”. I loved them as a child but never bothered to get the recipe from her when I grew up and started cooking. This makes me think of her dinner, although I don’t imagine she used Chinese five spice, which I happen to enjoy. I think I’ll try these…it would be a good to try to make pork ribs.

    • Hope you give them a try! I like the Chinese five spice here, you can really coat it all over the meaty side of the ribs and it takes care of the seasoning until you add (and you must!) the sauce later on.

  9. Pingback: Mediterranean Eggplant, Spinach & Ricotta Rolls | The Seasoned Traveler

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