Hawaiian Style Spareribs
Transport your taste buds to the tropics with these Hawaiian Style Spareribs, a mouthwatering fusion of sweet, savory, and tangy flavors. Tender pork spareribs are marinated in a luscious blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger, then slow-cooked to perfection in the oven. Finished with a sticky, caramelized glaze and garnished with green onions and sesame seeds, these ribs are the ultimate crowd-pleaser for casual weeknights or special occasions. Pair them with steamed rice and let the rich, tropical essence of this recipe transform your mealtime into a mini-vacation. Perfect for fans of Asian-inspired cuisine, this dish delivers bold flavors and melt-in-your-mouth texture in every bite.
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Ingredients
- 3 lbs Pork spareribs
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.5 cup Brown sugar
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.25 cup Ketchup
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 2 stalks Green onions, chopped (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Slice the spareribs into individual ribs if not already done and remove any excess fat or silver skin.
Step 3
In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, ketchup, rice vinegar, and sesame oil. Stir until the sugar is dissolved and ingredients are well mixed.
Step 4
Reserve 1/3 cup of the marinade for basting later. Place the ribs in a large resealable plastic bag or a baking dish and pour the remaining marinade over the ribs. Ensure they are thoroughly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Step 5
Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes before cooking. Transfer the ribs and marinade into a large roasting pan, arranging the ribs in a single layer.
Step 6
Cover the pan tightly with aluminum foil and bake in the preheated oven for 2 to 2 1/2 hours, or until the ribs are tender and the meat is pulling away from the bones.
Step 7
While the ribs are baking, transfer the reserved 1/3 cup marinade to a small saucepan. Bring it to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry, and stir it into the simmering marinade. Cook until it thickens into a glaze, about 1-2 minutes, then remove from heat.
Step 8
After the ribs have finished baking, remove them from the oven and increase the oven temperature to 425°F (220°C). Brush the thickened glaze generously over the ribs.
Step 9
Return the ribs to the oven, uncovered, and bake for an additional 10-15 minutes, or until the glaze is caramelized and slightly sticky. Keep a close eye to avoid burning.
Step 10
Remove the ribs from the oven and let them rest for 5 minutes before serving. Garnish with chopped green onions and sesame seeds.
Step 11
Serve hot with steamed rice or your favorite sides for a delicious tropical-inspired meal.
Nutrition Facts
| Serving size | 1984.9 grams (1984.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6172 |
| Total Fat 498.20g | 639% |
| Saturated Fat 178.20g | 891% |
| Polyunsaturated Fat 6.00g | |
| Cholesterol 1429mg | 476% |
| Sodium 6000mg | 261% |
| Total Carbohydrate 142.30g | 52% |
| Dietary Fiber 3.10g | 11% |
| Total Sugars 116.30g | |
| Protein 217.50g | 435% |
| Vitamin D 0IU | 0% |
| Calcium 556mg | 43% |
| Iron 16mg | 87% |
| Potassium 3950mg | 84% |
Source of Calories