Today’s post is a “fight-against-waste” recipe! I had a nice rack of pork spare ribs in the freezer, so I gathered all the left overs I had in my fridge and built up a recipe from there. I also did some research on the web and saw I could make something yummy out of these unusual pairings! So I went ahead and we were all pleasantly surprised with the results. The ribs were tender and full of exotic flavours and the Pineapple and Coconut Barbecue Sauce was out of this world good, perfect also to accompany other barbecued meats. So, in the end… I finished up all the left overs AND we enjoyed a delicious meal: isn’t it a great way to fight against waste??? Enjoy!
Pineapple and Coconut glazed Pork Spare Ribs
Pineapple and Coconut glazed Pork Spare Ribs... need I say more?!
Prep Time 2 hours 30 minutes
Cook Time 1 hour 40 minutes
Total Time 4 hours 10 minutes
Ingredients
- 1 rack of pork spare ribs approximately 1 kg – 2.2 lbs.
Marinade
- 250 ml – 1 cup pineapple & coconut juice
- 2 tbsp coconut cream
- 2 tbsp fresh coriander chopped
- 1 green chilli
Dry Seasoning:
- ¾ tbsp brown sugar
- ½ tbsp coarse salt
- ½ tbsp pepper
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp ground allspice
- ¼ tsp chilly powder
Glaze:
- 125 ml – ½ cup pineapple & coconut juice
- 1 ½ tbsp rice vinegar
- ¾ tbsp brown sugar
- ¾ tbsp butter
- Salt & Pepper
Pineapple & Coconut Barbecue Sauce (to serve)
- 125 ml – ½ cup pineapple & coconut juice
- ¼ tsp chilly powder
- 1 tsp minced ginger
- 30 ml – ¼ cup ketchup
- ¾ tbsp rice vinegar
- ½ tbsp worchestershire sauce
- ½ tbsp brown sugar
- 1 tsp soy sauce
- Salt & Pepper
Instructions
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Mix all the ingredients of the marinade together.
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Trim the rack of pork spare ribs, put them with the marinade in a big enough Ziploc bag and marinate it in the fridge for 2 hours.
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To make the glaze that you will use for basting the ribs, place the pineapple & coconut juice, vinegar, sugar, butter and pepper in a saucepan and boil until syrupy (10 to 15 minutes), stirring occasionally with a wooden spoon.
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After the 2 hours have passed, pat the ribs dry and rub them with the dry seasoning.
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Then put them in a baking dish meat side up, cover them tightly with aluminium foil and cook them in a pre heated oven at 180°C – 355°F for 1.5 hours. Now turn the ribs over, baste them with the glaze and broil them at 200°C – 395°F for 5 minutes. Turn them again, baste and broil for 5 more minutes.
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In the meantime, prepare the Pineapple & Coconut Barbecue Sauce by mixing all the ingredients together in a saucepan. Cook for about 10 minutes or until it thickens. Let it cool down.
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When the ribs are ready, serve them hot with the Pineapple & Coconut Barbecue Sauce.
Very nice indeed! A funny thing, it is getting harder and harder to find pork ribs here in the US. Not sure why—this photo reminds me how much I miss them!
In the instructions for pineapple,coconut ribs It calls out for half a cup of pineapple juice and coconut juice. Is that a half cup of each or quarter cup each ?????
Thanks in advance
Jim C
I had a mixed juice. If you are using two separate juice, then it’s 1/4 cup each. 🙂