Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze (Print version)
Tender sheet pan baby back ribs baked low and slow, then finished with pineapple glaze, peppers, sesame, and scallions.
# Ingredients:
For the ribs
01 -
3 1/2 lb (1.6 kg) baby back ribs, 1 large rack or 2 smaller racks
02 -
1 tablespoon kosher salt
03 -
1 tablespoon black pepper
For the pineapple glaze
04 -
1 can (20 oz or 565 g) pineapple chunks in juice, drained with juice reserved
05 -
1 cup (240 ml) rice vinegar
06 -
1 cup (240 ml) vegetable oil
07 -
1 cup (260 g) ketchup
08 -
2 tablespoons honey
09 -
2 tablespoons soy sauce
10 -
1/4 cup (25 g) fresh ginger, grated or finely minced
11 -
5 garlic cloves, minced
12 -
2 tablespoons cornstarch
For the sheet pan and serving
13 -
2 red bell peppers, seeded and cut into 1-inch pieces
14 -
2 green bell peppers, seeded and cut into 1-inch pieces
15 -
2 teaspoons sesame seeds
16 -
2 tablespoons sliced scallions
17 -
Cooked white rice, for serving
# Instructions:
01 -
Preheat the oven to 275°F (140°C). Line a rimmed sheet pan with foil and place the ribs on the pan, meat side up.
02 -
Drain the pineapple and reserve the chunks. Whisk the pineapple juice, rice vinegar, vegetable oil, ketchup, honey, soy sauce, ginger, garlic, and cornstarch in a saucepan. Simmer over medium-high heat for about 10 minutes, whisking often, until thick and glossy. Divide the glaze in half.
03 -
Pat the ribs dry and remove the membrane if attached. Season both sides with salt and pepper, then brush the ribs with half of the glaze.
04 -
Cover the ribs tightly with foil. Bake for 2 hours, or until the rack bends easily when lifted with tongs.
05 -
Increase the oven temperature to 400°F (200°C). Remove the foil. Scatter the bell peppers around the ribs, toss them with the reserved glaze, and spoon the reserved pineapple chunks over the ribs.
06 -
Return the pan to the oven and bake uncovered for 18-22 minutes, until the peppers are softened and the glaze bubbles and darkens slightly at the edges.
07 -
Rest the ribs for 10 minutes. Slice between the bones, then garnish with sesame seeds and scallions. Serve warm with white rice and the glazed peppers.
# Good to know:
01 -
For best texture, cook the ribs covered until tender before adding the peppers.
02 -
The glaze can be made up to 3 days ahead and refrigerated.
03 -
Use gluten-free tamari instead of soy sauce if needed.