Baby Back Ribs Sheet Pan with Pineapple Glaze
This Baby Back Ribs Sheet Pan recipe is a delicious and easy way to enjoy tender ribs with a sweet and tangy pineapple glaze. With the addition of bell peppers and served over white rice, it’s a complete meal that’s perfect for family dinners or gatherings.
INGREDIENTS
- 20 oz Can of Pineapple: For the glaze and topping on the ribs.
- Rice Vinegar (1 cup): Adds a tangy depth to the glaze.
- Vegetable Oil (1 cup): Smooth base for the glaze.
- Soy Sauce (2 tbsp): Enhances the savory flavor.
- Fresh Ginger (¼ cup, minced): Adds a spicy and warm flavor.
- Ketchup (1 cup): Adds body and sweetness to the glaze.
- Honey (2 tbsp): Balances the tangy vinegar with sweetness.
- Garlic (5 cloves, minced): Boosts savory notes in the glaze.
- Cornstarch (2 tbsp): Thickens the glaze to a syrupy consistency.
- Baby Back Ribs (3.5 lbs): The main star, seasoned and tenderized.
- Salt and Pepper: For seasoning the ribs.
- Red and Green Bell Peppers: Diced, add color and texture.
- Sesame Seeds (2 tsp): For garnish and added crunch.
- Fresh Scallions (2 tbsp, sliced): Adds a fresh flavor as garnish.
- White Rice: Cooked, for serving with the dish.
Instructions
- Step 1:
- Preheat the oven to 275°F (140°C).
- Step 2:
- Strain the pineapple juice from the can and reserve the fruit. In a large saucepan, combine the pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk until well blended.
- Step 3:
- Heat the saucepan over high heat for about 10 minutes, stirring continuously, until the glaze reduces by half and reaches a thick, honey-like consistency. Remove from heat and divide the glaze in half.
- Step 4:
- Place the baby back ribs on a baking sheet. Season with salt and pepper on both sides, then brush half of the glaze over the ribs.
- Step 5:
- Cover the ribs tightly with aluminum foil and bake for 2 hours, or until the ribs are tender.
- Step 6:
- After 2 hours, remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Uncover the ribs and add the diced red and green bell peppers to the baking sheet.
- Step 7:
- Pour the remaining glaze over the bell peppers and toss to coat. Arrange the reserved pineapple pieces on top of the ribs.
- Step 8:
- Return the baking sheet to the oven and bake for an additional 20 minutes, until the peppers are softened.
Serving and Storage Tips
- Serving Suggestions: Serve the sliced ribs over a bed of white rice for a complete meal. Garnish with sesame seeds and freshly sliced scallions for added flavor and presentation.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, adding a splash of water to keep the meat moist.
Helpful Notes
- Customize the Heat: For a spicier version, add a dash of red pepper flakes to the glaze.
- Adjust Glaze Thickness: For a thicker glaze, let it reduce a bit longer on the stove, stirring frequently to avoid burning.
- Pineapple Variation: Fresh pineapple can be used in place of canned for a slightly tangier flavor.
Tips from Well-Known Chefs
- Balance Sweet and Tangy: Adding a bit of honey to the glaze balances the acidity from the vinegar and pineapple.
- Cook Low and Slow: Baking the ribs at a low temperature ensures they stay tender and juicy.
Why You’ll Love This Recipe
- This sheet pan meal is easy to prepare yet packed with rich, tangy flavors.
- The sweet pineapple glaze complements the savory ribs for a delightful balance.
- It’s a complete meal, served with rice and vegetables, ideal for family dinners.
Variations
- Vegetable Substitutes: Swap the bell peppers with zucchini or snap peas for a different flavor and texture.
- Try a Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle, smoky flavor.
- Use Pork Shoulder: If you don’t have ribs, this recipe works well with pork shoulder, adjusting the cooking time as needed.
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