Sheet Pan Meals, Ribs, Dinner (Print Version)
# Ingredients:
01 -
20 oz diced pineapple (565 g), 1 can.
02 -
1 cup rice vinegar (240 mL).
03 -
1 cup vegetable oil (240 mL).
04 -
2 tablespoons soy sauce.
05 -
¼ cup fresh ginger (10 g), grated or minced.
06 -
1 cup ketchup (260 g).
07 -
2 tablespoons honey.
08 -
5 cloves garlic, minced.
09 -
2 tablespoons cornstarch.
10 -
3 ½ lb baby back ribs (1.5 kg), 1 rack.
11 -
1 tablespoon salt.
12 -
1 tablespoon pepper.
13 -
2 red bell peppers, seeded and diced.
14 -
2 green bell peppers, seeded and diced.
15 -
2 teaspoons sesame seeds.
16 -
2 tablespoons fresh scallions, sliced.
17 -
White rice, cooked, for serving.
# Instructions:
01 -
Preheat the oven to 275°F (140°C).
02 -
Strain the pineapple juice from the can into a large saucepan and set aside the pineapple chunks. Add rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk together and cook over high heat for 10 minutes until the glaze thickens to the consistency of honey. Divide the glaze in half.
03 -
Place the baby back ribs on a baking sheet, season both sides with salt and pepper, and brush with half of the glaze.
04 -
Cover the ribs tightly with aluminum foil and bake for 2 hours, or until tender.
05 -
Remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Remove the foil.
06 -
Add the diced red and green bell peppers to the baking sheet. Pour the reserved glaze over the peppers and toss to coat. Place the reserved pineapple on top of the ribs.
07 -
Bake for an additional 20 minutes, until the peppers are softened.
08 -
Slice the ribs and garnish with sesame seeds and scallions. Serve warm with a side of white rice.
# Notes:
01 -
This dish combines tender ribs with a sweet, tangy pineapple glaze and roasted bell peppers for a flavorful one-pan meal.
02 -
Perfect for a family dinner or casual gathering.