Ingredients:
For the Ribs:
- 2 racks of baby back pork ribs (about 4-5 pounds)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon The Little Shop of Olive Oils Premium Extra Virgin Olive Oil
For the Pineapple Glaze:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons The Little Shop of Olive Oils Pineapple Balsamic Vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish:
- Fresh pineapple wedges
- Fresh rosemary sprigs
Instructions:
- Preheat your oven to 300°F .
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the ribs all over with olive oil, then coat them with the spice mixture. Make sure to cover both sides.
- Place the ribs on a baking sheet lined with aluminum foil, then cover them with another sheet of foil, sealing the edges to create a packet.
- Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender, and the meat starts to pull away from the bones.
- While the ribs are baking, prepare the pineapple glaze.
- In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, honey, Pineapple Balsamic Vinegar, garlic, and ginger.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 15-20 minutes until it has reduced slightly.
- Stir in the cornstarch mixture and continue to cook for another 5 minutes, until the glaze has thickened.
- Remove from heat and set aside.
- Once the ribs are tender, remove them from the oven and discard the top layer of foil.
- Increase the oven temperature to 400°F (200°C).
- Brush the ribs generously with the pineapple glaze on both sides.
- Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes, basting with more glaze halfway through, until the glaze is sticky and caramelized.
- Transfer the ribs to a serving platter and garnish with fresh pineapple wedges and rosemary sprigs.
- Serve with any remaining glaze on the side for extra dipping.
Enjoy these sweet, tangy, and tender Pineapple Glazed Pork Ribs!