This recipe with Hawaiian influences is fantastic for pork ribs. I grew up eating it made by my mother, and now I make it for my family. Although quite rich, this dish is also very filling. With mashed potatoes, it pairs wonderfully!
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup vinegar
- ½ cup ketchup
- 1 tablespoon soy sauce
- 1 (8 ounce) can crushed pineapple, undrained
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ tablespoon fresh ginger, grated (Optional)
- 3 pounds pork spareribs, cut into serving size pieces
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, stir together vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Arrange a layer of spareribs in a roasting pan. Pour 1/2 of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
- Bake in the preheated oven until tender, about 1 1/2 to 2 hours.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 662 mg |
| Sugars | 17 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the simple ingredients, however, there’s too much Ketchup taste for my liking.
It was amazing so tasty and so easy to make 10 out of 10
Love them!
Used the instant pot to reduce cooking time and pots to clean. 10 min on manual cook after first making the sauce. Didn’t adjust amounts at all. Then browned in the oven with half the sauce. It’s finger licking good. Used 3# baby back pork ribs.
The family thought they werw great served over rice.
It turned out pretty good. I used boneless country style ribs instead of the spare ribs. I might try marinating the ribs in the liquid and then add the pineapple to the sauce before putting them in the oven.
I followed what “Button Love” said to do and the sauce was thick and the ribs were incredible! This sauce would be great on chicken too.
Yummy!!!!
I made a few adjustments that other users recommended and I loved it! Also, I cut the recipes in half and there was a ton of sauce left over, still. It seems thick, but as it bakes it thins out. I used bbq sauce instead of ketchup, added balsamic vinegar (1 tbsp for half recipe, double for full), extra brown sugar (2 tbsp for half recipe, 4 for full), 1 minced clove of garlic, red wine vinegar instead of regular vinegar, and definitely use the fresh ginger (it makes it amazing). Also, make sure to let it marinate in the sauce for a bit and cut slices into your meat to help the sauce infuse into it. Super loved this! Thank you!
Made these ribs on the grill, adding the sauce to the ribs during the last 40 minutes. Used 1/4C bbq sauce and 1/4C catsup. Good stuff, but would like more pineapple flavor.
These reminded me of the ribs that my Mom used to make!
I have had this recipe for years. It came from a favorite recipes book by the Future Homemakers of America. It is great served over rice. Original recipe did not have ginger.
The sauce was excellent! Due to the fat content in the ribs, I would render off the fat first as suggested by Button Love. Thanks for sharing, this is a nice alternative to the same old bbq ribs.
This is great using country pork strips!
Yummy ribs, sweet yet tangy, easy to make. If you want something other than bbq ribs this is wonderful. My husband really liked the ribs.
Super easy, super success with my family we loved it, I did use Espresso balsamic vinegar(this was the only change I made to the original recipe) which I felt would be a great addition and it was. This dish was great served with mashed potatoes and Tropical Salad with Pineapple Vinaigrette.
This was good. I put the ribs in my pressure cooker with the sauce from this recipe plus 1/4 cup of water for 15 minutes. It was good. Next time, I might only do 12 minutes in the pressure cooker!! 🙂
My son loved them, I hated them… ( I won’t be making them again ).
A great receipe and very easy to do. Can’t wait to make this again. I suggest using a pyrex dish as the ribs can almost stew in sauce.
Very tasty and tender. Next time I will bake them on a broiling pan for the first hour or so to get rid of much of the fat, then add the sauce for the remainder of the cooking time.
I took the advice of some of the reviewers and tweeked the recipe some. I added 1 T more ginger, 1T more soy sauce 2T basalmic vinegar, 2T brown sugar (my can of crushed pineapple was 14.5oz) and 1T Sriracha hot chili sauce. It got the recipe a sweet, salty, spicy thing going on. I left the ribs on the bone and cooked it just like the recipe said. Although I was able to serve the ribs like steaks, the meat fell off t he bones, the flavor was incredible! Sweet, Salty, Spicy! Yum!