Betty'S Hawaiian Ribs
Tender Hawaiian-style ribs glazed with sweet and tangy sauce, featuring pineapple and peppers for a vibrant, flavorful meal perfect for gatherings and family dinners.
Ingredients
Instructions
- Brown the spareribs in a heavy frypan or Dutch oven.
- Combine cornstarch, molasses, and soy sauce to make a paste. Spread the paste on both sides of the ribs. Re-brown quickly in hot fat.
- Combine sugar, vinegar, water, and pineapple juice in a pot. Heat until the sugar dissolves.
- Pour the sauce over the ribs.
- Cover and cook for 25 to 30 minutes.
- Add pineapple chunks and green pepper cubes to the ribs.
- Re-cover and simmer for 5 minutes longer.
Tips & Substitutions
For an extra layer of flavor, marinate the ribs in the sauce overnight before cooking. You can substitute honey for molasses if needed, and use tamari for a gluten-free option. If you prefer a thicker sauce, mix a bit of cornstarch with water and add it to the sauce while it simmers. Always ensure the ribs are properly browned for a richer taste.
Serving Suggestions
Serve the Hawaiian ribs with steamed rice or a fresh green salad to balance the sweetness. They pair beautifully with Kahlua-Pecan Brie as an appetizer. For a complete meal, consider serving alongside grilled vegetables or coleslaw for a refreshing crunch. Garnish with fresh cilantro for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a baking dish and cover with foil. Heat in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave them in short intervals, covered, to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Hawaiian Ribs contains roughly 548 calories, with 5g protein, 116g carbohydrates, and 2g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby back ribs instead of spareribs?
Yes, you can absolutely use baby back ribs. They will cook faster, so adjust the cooking time accordingly, checking for tenderness after about 20 minutes. The flavor will still be delicious, and the sauce will complement the meat perfectly.
How can I make this dish spicier?
To add heat, consider incorporating red pepper flakes or a dash of hot sauce into the sauce mixture. You can also add sliced jalapeños when you include the pineapple chunks and green peppers for a kick. Adjust the spice level to your preference.
Can I make this dish in a slow cooker?
Yes, this recipe can be adapted for a slow cooker. Brown the ribs first, then place them in the slow cooker with the sauce ingredients. Cook on low for 6-8 hours or on high for 4-5 hours. This will result in tender, fall-off-the-bone ribs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).