Polynesian Spareribs
Polynesian Spareribs feature tender pork ribs coated in a sweet and tangy pineapple glaze, perfect for gatherings and those who enjoy bold, tropical flavors.
Ingredients
- 4 lb. pork spareribs ⓘ
- 1 cup brown sugar ⓘ
- 3 Tbsp. cornstarch ⓘ
- 1 tsp. celery salt ⓘ
- 1 tsp. ginger ⓘ
- 1/4 cup soy sauce ⓘ
- 1/2 cup water ⓘ
- 1/4 cup minced onions ⓘ
- 2 Tbsp. Worcestershire sauce
- 1/3 cup wine or cider vinegar ⓘ
- 1 Tbsp. shredded orange rind ⓘ
- 4 dashes Tabasco sauce ⓘ
- 1 (8 oz.) can crushed pineapple ⓘ
Instructions
- Cut ribs into serving-size pieces, 3 to 4 ribs wide.
- Arrange them in a shallow roasting pan.
- Cover pan with aluminum foil; crimp foil tightly to edge of pan.
- Bake at 375°F for 1 hour.
Tips & Substitutions
For perfectly tender ribs, consider marinating them overnight in the sauce mixture to enhance flavor. If you don’t have cornstarch, you can substitute it with all-purpose flour, though the texture may vary slightly. For a spicier kick, increase the Tabasco sauce. Also, using fresh ginger instead of powdered can elevate the dish's authenticity and taste.
Serving Suggestions
Serve the Polynesian spareribs with steamed rice or a refreshing coleslaw for a balanced meal. They pair beautifully with Easy Cassoulet for a hearty feast. Consider garnishing with additional crushed pineapple or green onions for a burst of freshness. A chilled beer or a fruity cocktail complements the flavors well.
Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes, covered with foil to retain moisture. You can also microwave them, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Spareribs contains roughly 439 calories, with 14g protein, 57g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (34% of the Daily Value), potassium (33% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1845mg per serving (80% 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 use baby back ribs for a leaner option. They may cook slightly faster than spareribs, so reduce the baking time to about 45 minutes, checking for tenderness.
What if I don’t have soy sauce?
If you don’t have soy sauce, you can substitute it with tamari for a gluten-free option or use coconut aminos as a lower-sodium alternative. Both will provide a similar umami flavor to the dish.
Can I make this recipe in a slow cooker?
Absolutely! To adapt for a slow cooker, sear the ribs first for added flavor, then place them in the slow cooker with the sauce ingredients. Cook on low for 6-8 hours or high for 3-4 hours until tender.
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).