So Easy Pineapple Short Ribs Recipes

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
• Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
• For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
• Remove the ribs from the oven and preheat the broiler.
• Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
• Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
• Rub the spice mix all over the baby back ribs.
• Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
• Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
• Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
• Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
• Enjoy!

Steps:

• Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.

Steps:

• Mix sugar, soy sauce, and crushed garlic in a bowl.
• Cut ribs to fit into a pot and place in the bottom. Add soy sauce mixture, pineapple chunks with juice, bell peppers, and onion. Bring to a boil. Lower heat and let simmer, stirring occasionally, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine the cola, pineapple juice, lemon juice, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and be sure to completely submerge them in the marinade. Refrigerate for at least 1 hour or, better yet, overnight.
• Preheat the oven to 450 degrees F and place a grill pan over high heat. Line a sheet pan with foil and grease foil with 1/4 cup of the oil. Pour the remaining 1/4 cup of vegetable oil onto the grill pan.
• Remove the ribs from the marinade and season lightly with salt and pepper. Grill the rib pieces until they have nice grill marks, about 1 minute per side. Place on the prepared sheet pan and place in the oven for 8 minutes.
• For the quick kimchi salad: Combine the cucumbers, cabbage, vinegar, sriracha, fish sauce, pepper flakes and sugar in a small bowl and mix vigorously. Refrigerate, uncovered, until serving.
• Serve the ribs with the salad and rice. Enjoy!