Easy Baby Back Ribs

Succulent Baby Back Ribs Sheet Pan with Pineapple Glaze

These mouthwatering baby back ribs cooked on a sheet pan feature a sweet and zesty pineapple glaze. Paired with colorful bell peppers and served on fluffy white rice, it makes a complete dinner that's great for family meals or when friends come over.

• Can of Pineapple (20 oz): Makes both the glaze and topping.
• Rice Vinegar (1 cup): Gives the glaze its tang.
• Vegetable Oil (1 cup): Creates a silky glaze texture.
• Soy Sauce (2 tbsp): Adds that umami kick.
• Minced Fresh Ginger (¼ cup): Brings warmth and zing.
• Ketchup (1 cup): Thickens and sweetens the glaze.
• Honey (2 tbsp): Adds natural sweetness to counter the tang.
• Minced Garlic (5 cloves): Gives depth to the flavor mix.
• Cornstarch (2 tbsp): Turns the sauce nice and thick.
• Baby Back Ribs (3.5 lbs): The main attraction, prepped for tenderness.
• Salt and Pepper: Basic seasoning for the meat.
• Red and Green Bell Peppers: Cut into cubes for color and crunch.
• Sesame Seeds (2 tsp): Sprinkled on top for texture.
• Sliced Fresh Scallions (2 tbsp): Adds brightness when sprinkled on top.
• White Rice: Made separately as the base for serving.

Step 1:

Get your oven going at 275°F (140°C).

Step 2:

Drain the juice from your pineapple can and set the fruit chunks aside. Mix the juice in a big pot with rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Stir it all up until everything's mixed well.

Step 3:

Cook this mixture on high for about 10 minutes, making sure to stir the whole time, until it's half as much and looks thick like honey. Take it off the heat and split it into two equal portions.

Step 4:

Put your ribs on a baking sheet. Sprinkle salt and pepper all over them, then brush on half of your glaze mixture.

Step 5:

Wrap the tray tightly with foil and let the ribs cook for 2 hours, or until they're nice and tender.

Step 6:

Take the ribs out when they're done and turn your oven up to 400°F (200°C). Pull off the foil and toss the diced peppers onto the tray.

Step 7:

Pour the rest of your glaze over the peppers and mix them around to coat them. Lay the saved pineapple pieces across the top of your ribs.

Step 8:

Put everything back in the oven and cook for another 20 minutes, until your peppers have softened up.

• Serving Suggestions: Cut the ribs into portions and place them on white rice. Scatter some sesame seeds and green onions on top to make it look and taste even better.
• Storage: Any extras can go in a sealed container in the fridge for up to 3 days.
• Reheating: Warm them up in a 350°F (175°C) oven until hot, or use your microwave in 30-second bursts with a splash of water to keep them juicy.

• Customize the Heat: Want it spicy? Throw in some red pepper flakes when making the glaze.
• Adjust Glaze Thickness: If you want it thicker, just cook it a bit longer, but keep stirring so it doesn't burn.
• Pineapple Variation: You can chop up a fresh pineapple instead of using canned for a stronger flavor.

Tips from Well-Known Chefs

• Balance Sweet and Tangy: The honey really helps cut through the sharpness of vinegar and fruit.
• Cook Low and Slow: Lower temps for longer time means your ribs won't dry out.

• It's a no-fuss meal with tons of bold, zesty flavors.
• The fruity glaze works magic with the savory meat.
• You get your protein, veggies and carbs all in one dish, perfect for busy nights.

• Vegetable Substitutes: Don't like peppers? Try sliced zucchini or sugar snap peas instead.
• Try a Smoky Twist: A bit of smoked paprika in the glaze adds amazing depth.
• Use Pork Shoulder: This works great with pork shoulder chunks too, just cook them longer.