Ribs Dinner Plate (Print Version)
# Ingredients:
01 -
1 can of pineapple chunks, 20 oz (565 g), diced.
02 -
240 mL (1 cup) of rice vinegar.
03 -
240 mL (1 cup) of vegetable oil.
04 -
2 tbsp of soy sauce.
05 -
10 g (¼ cup) fresh ginger, minced or grated.
06 -
260 g (1 cup) of ketchup.
07 -
2 tbsp of honey.
08 -
5 cloves of garlic, finely minced.
09 -
2 tbsp of cornstarch.
10 -
1 rack of baby back ribs, 3 ½ lb (1.5 kg).
11 -
1 tbsp of salt.
12 -
1 tbsp of pepper.
13 -
2 green bell peppers, diced after being seeded.
14 -
2 red bell peppers, diced after being seeded.
15 -
2 tsp of sesame seeds.
16 -
2 tbsp of scallions, freshly sliced.
17 -
Cooked white rice to serve on the side.
# Instructions:
01 -
Set your oven to 275°F (140°C) and let it heat up.
02 -
Drain the juice from the canned pineapple into a big saucepan, setting aside the fruit. Stir in rice vinegar, oil, soy sauce, fresh ginger, ketchup, honey, garlic, and cornstarch. Whisk the mixture and cook it on high for ten minutes till it thickens like honey. Split this glaze into two portions.
03 -
Put the ribs on a sheet pan, sprinkle each side with salt and pepper, and slather with one of the glaze portions.
04 -
Wrap the ribs snugly with foil and bake for two hours, or until they’re nice and tender.
05 -
Once the ribs are out, crank the oven up to 400°F (200°C) and take off the foil.
06 -
Scatter the diced green and red peppers around the sheet pan. Drizzle the remaining glaze over the peppers and mix them to coat. Lay the pineapple chunks over the ribs.
07 -
Let everything roast for another 20 minutes, so the peppers soften up.
08 -
Cut the ribs into pieces, sprinkle on the sesame seeds and scallions, and dish them out warm with white rice.
# Notes:
01 -
Tender ribs paired with sweet and tangy pineapple glaze plus roasted peppers make a delicious one-pan dish.
02 -
Great for a relaxed gathering or a cozy dinner with family.