Sticky Ribs
Sticky ribs glazed in a sweet and tangy pineapple and ginger sauce, perfect for gatherings and savoring bold flavors with family and friends.
Ingredients
Instructions
- Place the ribs into a baking pan.
- Combine the sauce ingredients well and pour over the ribs.
- Bake at 325°F (160°C) for 1.5 hours.
Tips & Substitutions
For tender ribs, consider marinating them overnight in the sauce for deeper flavor. If you don’t have shoyu, soy sauce works as a substitute. For a healthier twist, you can use honey instead of brown sugar. Feel free to adjust the vinegar for a tangier taste or add chili flakes for some heat. To enhance the fruity profile, consider adding fresh pineapple chunks to the baking pan.
Serving Suggestions
Serve the sticky ribs with a side of coleslaw or a fresh green salad to balance the richness. They pair beautifully with Hawaiian Stack-Ups for a delightful meal. For a complete feast, consider offering cornbread or baked beans as sides. Drizzle any remaining sauce over the ribs just before serving for added flavor.
Storage & Reheating
Leftover sticky ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sticky Ribs contains roughly 595 calories, with 1g protein, 78g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 spare ribs?
Yes, baby back ribs are a great choice for this recipe. They tend to be leaner and more tender than spare ribs, so you may want to reduce the cooking time slightly, checking for doneness a bit earlier.
What can I use instead of apple cider vinegar?
If you don’t have apple cider vinegar, white vinegar or rice vinegar can be used as substitutes. Each will provide a slightly different flavor profile, but both will work well in this recipe.
Is it necessary to use wine in this recipe?
The wine is optional, but it adds depth to the sauce. If you prefer not to use wine, simply replace it with additional pineapple juice or broth to maintain the liquid balance in the recipe.
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).