Pineapple Pork Ribs with Coconut Glaze

That’s how these Pineapple Pork Ribs came together, with pineapple and coconut adding a sweet and tangy flavour to the tender pork and a little chilli for some heat.

We were all pleasantly surprised, especially by the pineapple and coconut barbecue sauce. It went so well with the ribs, and I think it’d be delicious with other barbecued meats too.

In the end, I used up my leftovers, and we enjoyed a delicious meal. It’s a pretty good way to use what I already had in the kitchen. Enjoy!

Reasons to Make Pineapple Pork Ribs

• Can be served with rice, salad, or vegetables, making it easy to plan a simple meal around the ribs.
• Makes a generous main dish from one rack, which is handy when you’re feeding several people.
• Gives you a break from the usual chicken, pasta, or roast options in your regular dinner rotation.

Key Ingredients for Pineapple Pork Ribs with Coconut Glaze

Pork Spare Ribs

Pork spare ribs have a rich, savoury flavour and become tender and juicy during cooking. Look for a meaty rack with fairly even thickness and a good distribution of fat.

Pineapple and Coconut Juice

Pineapple and coconut juice has fruity sweetness, pineapple tang, and a creamy coconut flavour. It gives the ribs their tropical profile and complements the richness of the pork.

Coconut Cream

Coconut cream has a rich texture and a more concentrated coconut taste than coconut milk. Choose a thick coconut cream for the creamy consistency used in the marinade.

Spices

Allspice, garlic powder, onion powder, black pepper and chilli powder give the pork savoury, earthy and warm flavours with mild heat. The allspice also brings hints of clove, cinnamon and pepper.

Worcestershire Sauce

Adds a savoury, salty flavour and a mild tang to the barbecue sauce. It gives the sauce more depth alongside the sweeter ingredients.

Find the complete list with measurements in the recipe card below.

How to Make Pineapple Pork Ribs with Coconut Glaze

Marinate and Season the Ribs

Step 1: Mix all the marinade ingredients together.

Step 2: Trim the rack of pork spare ribs. Place the ribs and marinade in a large Ziploc bag and marinate in the fridge for 2 hours.

Step 3: Mix all the dry seasoning ingredients together and set aside.

Make the Pineapple and Coconut Glaze

Step 1: Place the pineapple and coconut juice, vinegar, sugar, butter, salt, and pepper in a saucepan. Bring to a boil and cook until syrupy, about 10 to 15 minutes, stirring occasionally with a wooden spoon.

Cook the Ribs

Step 1: After 2 hours, remove the ribs from the marinade, pat them dry, and rub them with the dry seasoning.

Step 2: Place the ribs in a baking dish, meat-side up. Cover tightly with aluminium foil and cook in a preheated oven at 180°C – 355°F for 1 ½ hours.

Step 3: Turn the ribs over, baste them with the glaze, and broil at 200°C – 395°F for 5 minutes. Turn the ribs again, baste with more glaze, and broil for another 5 minutes.

Make the Barbecue Sauce and Serve

Step 1: Mix all the pineapple and coconut barbecue sauce ingredients together in a saucepan. Cook for about 10 minutes, or until the sauce thickens, then allow it to cool.

Step 2: Serve the ribs hot, generously drizzled with the pineapple and coconut barbecue sauce.

Frequently Asked Questions

Extra Help from the Kitchen

Check the Rack for Excess Fat – Trim away any unusually thick pieces of surface fat before marinating so the seasoning and glaze have more direct contact with the pork.

Coat the Ribs Evenly – Rub the dry seasoning over both sides of the rack, paying attention to the edges and thinner sections rather than concentrating it in one area.

Use a Wide Saucepan for the Glaze – Choose a saucepan with enough surface area for the liquid to reduce steadily. A wider pan can help the glaze reach its syrupy consistency within the stated cooking time.

Brush the Glaze Over the Exposed Surface – Spread each layer of glaze across the ribs rather than pouring it into the baking dish. This keeps more of the pineapple and coconut mixture on the pork during broiling.

Adjust the Sauce Consistency – Thin the barbecue sauce with a small splash of pineapple and coconut juice if it becomes too thick as it cools. Add it gradually to avoid making the sauce runny.

Variations and Twists

Sweeten with Apricot – Stir a little apricot jam into the glaze and cut back on the brown sugar. The apricot makes the pineapple flavour fruitier and leaves the glaze slightly thicker and stickier.

Season with Chinese Five-Spice – Swap the allspice for Chinese five-spice. Cinnamon, clove, fennel and star anise bring a warmer spice flavour that suits the pork, pineapple and chilli.

Try a Huli Huli-Style Barbecue Sauce – Mix honey and minced garlic into the barbecue sauce, then reduce the brown sugar slightly. Pineapple, ginger, soy and garlic make the sauce sweeter and more savoury, with more warmth from the ginger and garlic.

Serve with Pineapple Pieces – Spoon drained pineapple tidbits over the finished ribs with the barbecue sauce. They bring more fruity sweetness and a juicy texture alongside the sticky ribs.

Give the Sauce a Teriyaki Twist – Swap the Worcestershire and soy sauce for teriyaki sauce. It makes the barbecue sauce sweeter and more savoury, so cut back on the brown sugar if needed.

Storage and Shelf Life

Store leftover Pineapple Pork Ribs in an airtight container in the fridge within 2 hours of cooking and eat them within 3 to 4 days.

For longer storage, freeze the cooled ribs in a freezer-safe container for up to 3 months for best quality, then thaw them overnight in the fridge.

Reheat the ribs in a covered ovenproof dish at 180°C – 350°F until hot throughout and the centre reaches 74°C – 165°F, starting to check them after 15 to 20 minutes.

Keep any leftover pineapple and coconut barbecue sauce in a separate covered container and warm it gently before serving.

Try These Pork Recipes Next

• Balsamic, Maple & Miso Glazed Pork Spare Ribs
• Chinese Sweet and Sour Pork Meatballs
• Pork Stir Fry with Garlic, Onions and Chilli
• Honey and Ginger Pork Stir Fry