This post was updated in February 2015 with new photography!
I am seriously becoming a rib specialist. I mean it. Soon Montana’s will be sending spies to my kitchen, I swear.
This is just another amazing rib recipe I have mastered. You’ve read before about my Maple BBQ Ribs, and I have another super easy dry ribs recipe I make. I now have three very different types of rib recipes to call on!
A note about ribs – never buy them unless you get them on sale or from Costco. I can get two gigantic racks for $15 from Costco, or they often go on sale at the grocery store for dirt cheap. You can pay way too much if you ever buy them at regular price. So don’t!
Secondly, ribs make great leftovers and are always more flavourful the next day.
Thirdly, always buy back ribs, not side ribs. Side ribs have much more fat and cartilage and the bone stops halfway or comes in weird pieces. They’re pretty gross and useless, in my opinion. Back ribs are where it’s at.
I will also note that these, even cut individually, make a great appetizer (they don’t have to be the main part of a meal). My Other Half and My Long Lost Friend loved them!
- 2 lb pork ribs
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tsp ground coriander
- 1 tsp Chinese five-spice powder
- 1/4 tsp pepper
- 1/2 cup pineapple juice
- 2 tbsp sugar
- 2 tbsp honey
- 4 tsp dry mustard
- 2 tsp Worcestershire sauce
- 2 tsp rice vinegar
- Place ribs on a baking sheet. Sprinkle with soy sauce, turning to coat. Mix garlic, coriander, five-spice powder and pepper. Rub all over ribs. Meat-side up, cover with foil. Roast at 375 degrees for an hour. Meanwhile, in small pan, bring pineapple juice, sugar, honey, mustard, Worcestershire sauce and vinegar to a boil, until reduced by half. Pour off fat from ribs and brush with about one-third of the pineapple glaze. Roast, uncovered, for 35 minutes, turning and brushing with remaining glaze twice. Let stand for 5 minutes before serving.
- Adapted from Canadian Living