Pineapple back ribs
Prep Time
Price Per Serving
Cooking Mode
1.5 L (6 cups) cup water
30 mL (2 tbsp.) tbsp. brown sugar
3 bay leaves
1.35 kg (3 lb.) lb fresh pork back ribs
60 mL (¼ cup) cup crushed pineapple
125 mL (½ cup) cup teriyaki cooking sauce
45 mL (3 tbsp.) tbsp. unsweetened applesauce
To taste toasted sesame seeds
1.5 L (6 cups) cup water
30 mL (2 tbsp.) tbsp. brown sugar
3 bay leaves
1.35 kg (3 lb.) lb fresh pork back ribs
60 mL (¼ cup) cup crushed pineapple
125 mL (½ cup) cup teriyaki cooking sauce
45 mL (3 tbsp.) tbsp. unsweetened applesauce
To taste toasted sesame seeds
Directions
1In a large saucepan, bring water, brown sugar, and bay leaves to a boil.
2Place back ribs in pan and return to a boil. Reduce heat to medium; cover and cook for 60 minutes, or until meat easily shreds with a fork. Drain and allow to cool slightly.
3In the meantime, place crushed pineapple, teriyaki sauce, and applesauce in a blender and blend until smooth.
4Place ribs in a shallow dish and brush both sides with half of pineapple sauce.
5Cover with plastic wrap and marinate in the refrigerator for 2 hours. Preheat barbecue to medium-high. Place ribs on oiled grilled. Cook for 5 minutes per side, or until meat is grilled.
6Brush with remaining sauce during cooking. Sprinkle with sesame seeds and serve with grilled pineapple slices.
7: For plum teriyaki sauce, replace applesauce and pineapple with plum sauce.
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Personal Note
Personal Note