Sunday, November 13, 2011

Pineapple Glazed Pork Ribs

Fall off the bone, tender, extremely flavorful and different from your normal barbecue ribs.

Baby Back Ribs, brushed with sesame oil and salt and pepper, sprinkle LIGHTLY with chinese 5 spice.

Pineapple Glaze:
2 TBSP. unsalted butter
1 pineapple, peeled and cubed
1 cup soy sauce
1/2 cup teriyaki sauce
1/4 cup hoisin sauce
1/4 cup chili sauce
3 TBSP. rice wine vinegar
1/4 cup brown sugar
1 red chili, thinly sliced (or 1 TBSP. red chili paste)
2 tsp. minced garlic
2” piece of ginger, peeled and chopped

Arrange the ribs in a single layer in a pan.  Cover with oil and sprinkle spices.  Cover with tinfoil and bake at 300 for 3 hours.

In the last 30 minutes of roasting time, baste the ribs with some of the glaze.  When the ribs are done, the pork will pull away from the bone.  Before serving, baste the ribs with more glaze and place them under the broiler for a few minutes to give it a crust.

For the glaze:  In a saucepan over medium heat, melt the butter and add the pineapple chunks; saute for 3 minutes.  Add remaining ingredients.  Bring to a slow simmer and cook, stirring until thickened, about 20 minutes.  Once it is thick, pour the glaze into a blender and puree until smooth.

To serve, sprinkle w/sesame seeds and chopped cilantro, if desired.

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