POLYNESIAN RIBS
A friend shared this recipe more than 30 years ago, and I've been using it ever since. I make the ribs a day ahead and let the flavors meld, then I reheat and serve them the next day.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.
Nutrition Facts : Calories 936 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1547mg sodium, Carbohydrate 77g carbohydrate (68g sugars, Fiber 1g fiber), Protein 49g protein.
MOM'S POLYNESIAN SHORT RIBS
My mom made these while I was growing up, and I always asked for them for my birthday supper. I also asked her to make them for my husband's and my wedding engagement party a few years ago.
Provided by Recipe Junkie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove meat from bones.
- Cut into cubes.
- Slowly heat oil in large, heavy skillet.
- In it brown meat, turning on all sides about 5 minutes in all.
- Remove meat and set aside.
- In same skillet, sauté onion, celery and pepper 5 minutes or until tender.
- Drain pineapple, reserving 1/2 cup liquid.
- Stir pineapple into vegetables, along with meat, the 1/2 cup cooking liquid, and rest of ingredients, except 1/4 cup pineapple liquid and cornstarch.
- Cook covered, 5 minutes.
- In small bowl, combine cornstarch and remaining 1/4 cup pineapple liquid, stirring until smooth.
- Pour into skillet.
- Bring to boiling, stirring.
- Mixture will be thickened and translucent.
- Serve with hot, cooked rice.
Nutrition Facts : Calories 1530.9, Fat 127, SaturatedFat 54.2, Cholesterol 258.6, Sodium 744.8, Carbohydrate 45.4, Fiber 3.6, Sugar 37.7, Protein 51.4
SLOW-COOKER POLYNESIAN PORK RIBS
Come home to this pork loin ribs recipe that's slow cooked with crushed pineapple and a marinade mix of brown sugar, hoisin sauce and grated gingerroot for a filling dinner - perfect if you love Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.
- Cover; cook on Low heat setting 8 to 10 hours.
- About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.
Nutrition Facts : Calories 390, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 20 g, TransFat 0 g
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
POLYNESIAN RIBS
Make and share this Polynesian Ribs recipe from Food.com.
Provided by Clever Cooking
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Watch the video: https://www.momsheart.net/polynesian-spareribs/.
- Combine all ingredients in a large pitcher.
- Put spare ribs into a gallon-size ziplock bag. Pour marinade over meat, seal bag and gently message marinade throughout meat.
- Place bag in the refrigerator overnight. In the morning flip the bag over and continue refrigerating until ready to bake.
- Remove meat from marinade and place in a greased 9×13 baking pan. Bake uncovered at 350 degrees for 1 ½ hours, turning meat ½ way through.
- Meanwhile, reduce left over marinade in a saucepan over med-high heat until thickened. Baste meat frequently (every 20-30 minutes) with reduced marinade, throughout baking.
Nutrition Facts : Calories 104.3, Fat 0.1, Sodium 1343.8, Carbohydrate 23.2, Fiber 0.7, Sugar 20, Protein 2.9
HAWAIIAN-STYLE SHORT RIBS
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h20m
Number Of Ingredients 11
Steps:
- Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
- With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
Nutrition Facts : Calories 867 g, Fat 62 g, Fiber 2 g, Protein 34 g, SaturatedFat 26 g
HAWAIIAN BARBECUED SHORT RIBS
Make and share this Hawaiian Barbecued Short Ribs recipe from Food.com.
Provided by vincentandkim
Categories Meat
Time 2h40m
Yield 2 2/3 marinade, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan combine first 8 ingredients. Cook over meium heat to dissolve the sugar, but do not boil. Remove from heat and let cool.
- To marinade, place the meat in a container and pour the sauce over the meat. Cover and refrigerate for at least 2 hours rotating the meat occasionally.
- Remove the ribs from the marinade and reserve the marinade in a saucepan. Bring the marinade to a boil, turn off and set aside.
- Place the ribs on the grill (low heat) and sear for 8 minutes on each side.
- Baste the ribs with the marinade after each turn. Cook for 5 minutes then turn and baste the second side.
- Continue turning and basting every 5 minutes until the ribs are done, 25-30 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Nutrition Facts : Calories 2051.9, Fat 164.5, SaturatedFat 71.5, Cholesterol 344.7, Sodium 4263.9, Carbohydrate 30.6, Fiber 0.8, Sugar 22.8, Protein 73.2
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- Place the short ribs in a heavy duty zip-top freezer bag and set the bag in a shallow pan large enough to hold them in a single layer.
- In a small bowl, mix the soy sauce, 1/4 cup of the orange juice, lime juice, sesame oil and sugar until the sugar is dissolved. Stir in the ginger and garlic, then pour the mixture into the bag with the short ribs. Distribute the marinade evenly and refrigerate for 1 to 2 hours.
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