Pineapple Teriyaki Pork Ribs are a succulent, flavor-packed dish that combines tender, slow-cooked pork ribs with a sweet and tangy pineapple teriyaki glaze. The tropical sweetness of pineapple balances perfectly with the savory soy-based teriyaki sauce, creating a dish that is both irresistible and visually appealing. These ribs are ideal for weekend gatherings, backyard barbecues, or a special dinner that impresses family and friends.
This recipe highlights the magic of slow-cooked pork that falls off the bone while soaking up the flavors of the marinade. The teriyaki glaze, enriched with pineapple juice and a touch of honey or brown sugar, caramelizes beautifully during baking or grilling, giving the ribs a rich, glossy finish. It’s a dish that combines bold flavors, tender texture, and a tropical twist for a truly memorable meal.
Why I Love This Recipe
I love this recipe because it strikes the perfect balance between sweet, savory, and tangy flavors. The ribs are tender, juicy, and infused with the tropical pineapple-teriyaki glaze. Each bite delivers a combination of caramelized sweetness and savory richness that is deeply satisfying.
It’s also incredibly versatile. The ribs can be baked, grilled, or broiled, and the glaze can be adjusted to suit your taste, whether you prefer sweeter or spicier ribs. It’s a recipe that feels gourmet while remaining easy to prepare.
Why It’s a Must-Try Dish
Pineapple Teriyaki Pork Ribs are a must-try because they elevate a classic comfort food with a tropical, Asian-inspired twist. The tender, juicy ribs and the sticky, flavorful glaze make this dish a crowd-pleaser. Perfect for entertaining or enjoying as a special weekend treat, it’s an unforgettable combination of flavors that will impress everyone at the table.
Recipe Details
Preparation Time: 15 minutes
Marinating Time: 1–2 hours (or overnight for best flavor)
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes (plus marinating)
Servings: 4 servings
Calories: Approximately 550 kcal per serving
Course: Main Course
Cuisine: Asian / Fusion
Ingredients
For the Ribs
2 lbs (900 g) pork baby back ribs
Salt and black pepper, to taste
For the Pineapple Teriyaki Glaze
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar or honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional)
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
For Garnish
Chopped green onions
Sesame seeds
Pineapple chunks (optional)
Cooking Directions Overview
- Prepare the ribs by removing the membrane and seasoning.
- Make the pineapple teriyaki glaze by combining all ingredients and simmering until thickened.
- Marinate the ribs in the glaze for at least 1 hour.
- Bake or grill the ribs, brushing with glaze periodically.
- Serve hot with additional glaze, garnished with green onions, sesame seeds, and pineapple chunks.
Step-by-Step Preparation Method
Step 1: Prepare the Ribs
Preheat the oven to 350°F (175°C) if baking. Remove the thin membrane from the back of the ribs for more tender results. Season both sides with salt and black pepper.
Step 2: Make the Pineapple Teriyaki Glaze
In a small saucepan, combine pineapple juice, soy sauce, brown sugar or honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Bring to a simmer over medium heat, stirring occasionally. For a thicker glaze, mix cornstarch with water and stir into the simmering sauce, cooking until slightly thickened. Remove from heat and let cool slightly.
Step 3: Marinate the Ribs
Brush the ribs generously with the pineapple teriyaki glaze or place them in a large zip-lock bag and pour the glaze over them. Marinate for at least 1 hour in the refrigerator, or overnight for maximum flavor.
Step 4: Cook the Ribs
Baking Option: Place the ribs on a foil-lined baking sheet, cover with foil, and bake for 45 minutes. Remove the foil, brush with more glaze, and bake for an additional 15 minutes until the ribs are caramelized.
Grilling Option: Preheat the grill to medium heat. Grill ribs over indirect heat for 45–60 minutes, basting with glaze every 15 minutes, until cooked through and tender.
Step 5: Finish and Serve
Remove the ribs from the oven or grill. Brush with any remaining glaze. Garnish with chopped green onions, sesame seeds, and pineapple chunks. Serve immediately with rice, steamed vegetables, or a fresh salad.
How to Serve
Serve the pineapple teriyaki pork ribs hot with your choice of sides, such as steamed rice, sautéed vegetables, or a light Asian-inspired slaw. Garnish with green onions and sesame seeds for added flavor and presentation.
Recipe Tips
For maximum flavor, marinate the ribs overnight. Remove the membrane from the ribs for more tender results. Basting with the glaze during cooking enhances the caramelization and flavor. Adjust sweetness or spice to taste by varying the amount of sugar, honey, or red pepper flakes.
Variations
Spicy Version: Add more red pepper flakes, sriracha, or chili paste to the glaze.
Citrus Twist: Add orange or lime juice to the glaze for a bright, tangy flavor.
Slow Cooker Version: Cook ribs in a slow cooker with the glaze for 4–6 hours on low for extra tenderness.
Sticky Pineapple Glaze: Reduce the glaze longer on the stove for a thicker, stickier coating.
Grilled Pineapple: Serve with charred pineapple slices for extra tropical sweetness.
Freezing and Storage Time
Refrigeration: Store cooked ribs in an airtight container for up to 3 days.
Freezing: Freeze cooked ribs in airtight containers or freezer bags for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through. Avoid freezing the glaze separately if thickened with cornstarch; prepare fresh glaze when reheating.
Special Equipment Needed
Oven or grill
Baking sheet or foil-lined tray
Small saucepan for glaze
Basting brush
Knife and cutting board
Tongs
Conclusion
Pineapple Teriyaki Pork Ribs are a delicious, tropical-inspired twist on classic pork ribs. The combination of tender, juicy meat and sweet-savory glaze creates a dish that is perfect for family dinners, barbecues, or special occasions. Easy to prepare, flavorful, and versatile, this recipe is a must-try for anyone who loves succulent ribs with a bold, tropical flavor.
Pineapple Teriyaki Pork Ribs
Description
Pineapple Teriyaki Pork Ribs are a succulent, flavor-packed dish that combines tender, slow-cooked pork ribs with a sweet and tangy pineapple teriyaki glaze. The tropical sweetness of pineapple balances perfectly with the savory soy-based teriyaki sauce, creating a dish that is both irresistible and visually appealing.
Ingredients
For the Ribs
For the Pineapple Teriyaki Glaze
For Garnish
Instructions
-
Step 1: Prepare the Ribs : Preheat the oven to 350°F (175°C) if baking. Remove the thin membrane from the back of the ribs for more tender results. Season both sides with salt and black pepper.
-
Step 2: Make the Pineapple Teriyaki Glaze : In a small saucepan, combine pineapple juice, soy sauce, brown sugar or honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Bring to a simmer over medium heat, stirring occasionally. For a thicker glaze, mix cornstarch with water and stir into the simmering sauce, cooking until slightly thickened. Remove from heat and let cool slightly.
-
Step 3: Marinate the Ribs : Brush the ribs generously with the pineapple teriyaki glaze or place them in a large zip-lock bag and pour the glaze over them. Marinate for at least 1 hour in the refrigerator, or overnight for maximum flavor.
-
Step 4: Cook the Ribs : Baking Option: Place the ribs on a foil-lined baking sheet, cover with foil, and bake for 45 minutes. Remove the foil, brush with more glaze, and bake for an additional 15 minutes until the ribs are caramelized.
-
Grilling Option: Preheat the grill to medium heat. Grill ribs over indirect heat for 45–60 minutes, basting with glaze every 15 minutes, until cooked through and tender.
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Step 5: Finish and Serve : Remove the ribs from the oven or grill. Brush with any remaining glaze. Garnish with chopped green onions, sesame seeds, and pineapple chunks. Serve immediately with rice, steamed vegetables, or a fresh salad.
