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This Baby Back Ribs Sheet Pan recipe is a delicious and easy way to enjoy tender ribs with a sweet and tangy pineapple glaze. With the addition of bell peppers and served over white rice, it’s a complete meal that’s perfect for family dinners or gatherings.
INGREDIENTS
20 oz Can of Pineapple: For the glaze and topping on the ribs.
Rice Vinegar (1 cup): Adds a tangy depth to the glaze.
Vegetable Oil (1 cup): Smooth base for the glaze.
Soy Sauce (2 tbsp): Enhances the savory flavor.
Fresh Ginger (¼ cup, minced): Adds a spicy and warm flavor.
Ketchup (1 cup): Adds body and sweetness to the glaze.
Honey (2 tbsp): Balances the tangy vinegar with sweetness.
Garlic (5 cloves, minced): Boosts savory notes in the glaze.
Cornstarch (2 tbsp): Thickens the glaze to a syrupy consistency.
Baby Back Ribs (3.5 lbs): The main star, seasoned and tenderized.
Salt and Pepper: For seasoning the ribs.
Red and Green Bell Peppers: Diced, add color and texture.
Sesame Seeds (2 tsp): For garnish and added crunch.
Fresh Scallions (2 tbsp, sliced): Adds a fresh flavor as garnish.
White Rice: Cooked, for serving with the dish.
Instructions
Step 1:
Preheat the oven to 275°F (140°C).
Step 2:
Strain the pineapple juice from the can and reserve the fruit. In a large saucepan, combine the pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk until well blended.
Step 3:
Heat the saucepan over high heat for about 10 minutes, stirring continuously, until the glaze reduces by half and reaches a thick, honey-like consistency. Remove from heat and divide the glaze in half.
Step 4:
Place the baby back ribs on a baking sheet. Season with salt and pepper on both sides, then brush half of the glaze over the ribs.
Step 5:
Cover the ribs tightly with aluminum foil and bake for 2 hours, or until the ribs are tender.
Step 6:
After 2 hours, remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Uncover the ribs and add the diced red and green bell peppers to the baking sheet.
Step 7:
Pour the remaining glaze over the bell peppers and toss to coat. Arrange the reserved pineapple pieces on top of the ribs.
Step 8:
Return the baking sheet to the oven and bake for an additional 20 minutes, until the peppers are softened.
Serving and Storage Tips
Serving Suggestions: Serve the sliced ribs over a bed of white rice for a complete meal. Garnish with sesame seeds and freshly sliced scallions for added flavor and presentation.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, adding a splash of water to keep the meat moist.
Helpful Notes
Customize the Heat: For a spicier version, add a dash of red pepper flakes to the glaze.
Adjust Glaze Thickness: For a thicker glaze, let it reduce a bit longer on the stove, stirring frequently to avoid burning.
Pineapple Variation: Fresh pineapple can be used in place of canned for a slightly tangier flavor.
Tips from Well-Known Chefs
Balance Sweet and Tangy: Adding a bit of honey to the glaze balances the acidity from the vinegar and pineapple.
Cook Low and Slow: Baking the ribs at a low temperature ensures they stay tender and juicy.
Why You’ll Love This Recipe
This sheet pan meal is easy to prepare yet packed with rich, tangy flavors.
The sweet pineapple glaze complements the savory ribs for a delightful balance.
It’s a complete meal, served with rice and vegetables, ideal for family dinners.
Variations
Vegetable Substitutes: Swap the bell peppers with zucchini or snap peas for a different flavor and texture.
Try a Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle, smoky flavor.
Use Pork Shoulder: If you don’t have ribs, this recipe works well with pork shoulder, adjusting the cooking time as needed.
Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze
Description
A flavorful Baby Back Ribs Sheet Pan recipe with a pineapple glaze, bell peppers, and served with rice. Perfect for an easy dinner that’s sure to impress!
Ingredients
Units
Scale
20 oz diced pineapple (565 g), 1 can.
1 cup rice vinegar (240 mL).
1 cup vegetable oil (240 mL).
2 tablespoons soy sauce.
1/4 cup fresh ginger (10 g), grated or minced.
1 cup ketchup (260 g).
2 tablespoons honey.
5 cloves garlic, minced.
2 tablespoons cornstarch.
3 1/2 lb baby back ribs (1.5 kg), 1 rack.
1 tablespoon salt.
1 tablespoon pepper.
2 red bell peppers, seeded and diced.
2 green bell peppers, seeded and diced.
2 teaspoons sesame seeds.
2 tablespoons fresh scallions, sliced.
White rice, cooked, for serving.
Instructions
1- Preheat the oven to 275°F (140°C).
2- Strain the pineapple juice from the can into a large saucepan and set aside the pineapple chunks. Add rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk together and cook over high heat for 10 minutes until the glaze thickens to the consistency of honey. Divide the glaze in half.
3- Place the baby back ribs on a baking sheet, season both sides with salt and pepper, and brush with half of the glaze.
4- Cover the ribs tightly with aluminum foil and bake for 2 hours, or until tender.
5- Remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Remove the foil.
6- Add the diced red and green bell peppers to the baking sheet. Pour the reserved glaze over the peppers and toss to coat. Place the reserved pineapple on top of the ribs.
7- Bake for an additional 20 minutes, until the peppers are softened.
8- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with a side of white rice.
