Barbecued Ribs Oriental
Submitted by dwmiller
Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.
YIELD
6 servingsPREP
10 minCOOK
120 minREADY
130 minThese ribs take the long road to glory, and every minute is worth it.
Five pounds of pork ribs bake low and slow until they’re nearly falling off the bone. While they render, a sweet and savory sauce comes together on the stovetop: crushed pineapple with its juice, brown sugar, beef bouillon, Worcestershire, and a touch of garlic and onion powder, thickened with cornstarch into a glossy glaze.
The sauce gets spooned over the drained ribs, then everything goes back in at high heat for a final 30 minutes. That blast transforms the glaze into a sticky, caramelized shell with bits of pineapple clinging to every rib.
No grill needed. No smoker required. Just your oven and a little patience.
Pro Tips
- Bake the ribs on a rack so the fat drains away. Drain it off completely before adding the sauce, otherwise the glaze slides right off.
- The pineapple sauce thickens fast once the cornstarch hits. Stir constantly so you don’t get lumps.
- Check the ribs at the 1.5-hour mark during the first bake. You want them tender but not falling apart yet, since they still need 30 minutes with the glaze.
- These reheat well. Store the ribs in the sauce overnight and warm them in a covered pan the next day.
Ingredients
Directions
Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
Place ribs on a rack in a shallow baking pan; bake in preheated 375 degree F. oven until almost tender, 1½ to 2 hours. Drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan.
Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425 degrees F.; bake until nicely glazed, about 30 minutes.
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