I’m still getting back into my daily routine. It has taken me longer than I expected to get off of vacation brain. I guess being gone more than a month does that to you. I’m already planning my Fourth of July menu! I love cooking for holidays. I get so excited and start my planning weeks before the big day. I am still trying to beat my Superbowl menu. I have a lot of things planned but I will definitely be making these ribs for the day! I know the Fourth usually involved grilling, but it is so hot here in Oklahoma. I wanted to make a meal that can be cooking in the oven while I’m outside enjoying the day. These pineapple ribs are slightly sweet with a little kick of spice.
I’ve been craving ribs since my trip to Austin! I love me some BBQ. While I was in Europe, I actually had some sweet chili ribs paired with zucchini fritters and tzatziki sauce. It was such a surprising combination but I loved it! I put a little summer spin on these ribs pairing tangy pineapple with spicy serrano chilies.
Ingredients
- 5 lbs baby back ribs
- 2 cups pineapple juice
- 6 tbls honey
- 6 tbls white wine vinegar
- 4 tsp minced garlic, about 12-14 cloves
- 2 serrano chilis, deseeded and minced
- salt and pepper
Directions
- Heat oven to 325 degrees. Place ribs in a large roasting pan and season liberally with salt and pepper on both sides. Cook with the membrane side down. Cover with foil and bake for 2 hours.
- Mix all ingredients except the ribs in a sauce pot. Bring mixture to a boil while continuously whisking. Reduce down for 15-20 minutes until the sauce is thick and sticky. Once ribs are done cooking, spread sauce over the ribs and return to the oven and broil for 5 minutes.
Enjoy!
x vanessa
These sound amazing! I might have to try these out for my own 4th of July menu! I’ve really been loving pineapple lately 🙂
Thank you and me too! Summer and pineapple just go together!