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Pineapple-Ginger Spare Ribs

Pineapple-Ginger Spare Ribs

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 98 minutes

Ingredients: Add ingredients to List

2 tablespoons vegetable oil
1 bunch scallions, minced
1 tablespoon Finely minced ginger, fresh
2 each Garlic cloves, minced
16 oz can crushed pineapple in pineapple juice
1/2 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons dark brown sugar
3/4 teaspoon Crushed red pepper flakes
4 lbs. pork spareribs
0 slices, grilled pineapple (optional)

directions:

1. Prepare the marinade. Heat oil over medium-high heat. Add scallions, ginger, and garlic and cook, stirring, until softened, about 3 minutes. Remove from heat and add pineapple (with the juice), orange juice, lemon juice, hoisin sauce, soy sauce, brown sugar, and red pepper flakes and stir well to combine. Reserve half the marinade in a container and refrigerate. Place the remaining marinade in a large, resealable plastic bag with the ribs. Turn to coat the ribs, and refrigerate overnight.
2. When ready to cook the ribs, preheat oven to 325degreesF. Spray a roasting pan with vegetable cooking spray. Remove ribs from bag and place in the pan, pouring marinade from bag on top. Roast, uncovered, until the meat is tender, about 90 minutes. Ten minutes before the ribs are ready to come out of the oven, preheat grill to medium heat.
3. While ribs are in the oven, make the grill sauce. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, then lower heat and simmer until the sauce is reduced by about 1/3 and slightly thickened, about 5 minutes. Transfer to a blender and blend until smooth, about 30 seconds (the sauce will be thick). Alternately, use an immersion blender.
4. Transfer ribs to the preheated grill and cook, covered, turning once and brushing with the grill sauce, for about 5 to 7 minutes per side, or until the outside begins to caramelize. Let the meat rest for 5 minutes, then serve with remaining sauce on the side and grilled pineapple slices, if desired.
Source: fresh magazine July, August 2010

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Quantity Ingredients  
2 tablespoons vegetable oil  
1 bunch scallions, minced  
1 tablespoon Finely minced ginger, fresh  
2 each Garlic cloves, minced  
16 oz can crushed pineapple in pineapple juice  
1/2 cup orange juice  
2 tablespoons fresh lemon juice  
2 tablespoons hoisin sauce  
2 tablespoons reduced-sodium soy sauce  
2 tablespoons dark brown sugar  
3/4 teaspoon Crushed red pepper flakes  
4 lbs. pork spareribs  
0 slices, grilled pineapple (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 990 kcal (49%)
Calories from Fat 684 kcal (0%)
Total Fat 76 g (116%)
Saturated Fat 23 g (115%)
Cholesterol 240 mg (80%)
Sodium 470 mg (19%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 2 g (8%)
Protein 49 g (81%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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