Pork Spare Ribs With Pineapple Food
PORK SPARE RIBS WITH PINEAPPLE RECIPE
If you look around, you can still find wildly exotic old buildings with soaring canted roofs, crude but forceful facades and maybe some remains of a bamboo grove or the bluntly sculpted raging gods known as tikis. They're the ghosts of a tropical fantasy that swept this country in the '50s and '60s and abruptly ebbed in the '70s.Most of the surviving buildings are hotels, but there was much more to the Polynesian craze: food, drink, music, interior decor, a whole style of hospitality.And it seems to be making something of a comeback these days. Hawaiian shirts are no longer embarrassing; bidding is heavy on eBay for collectible tiki mugs. As a result of the cult of '50s Exotica music, a recent album, "The Forbidden Sounds of Don Tiki," actually brought back 87-year-old Exotica great Arthur Lyman to play on two tracks.Recently we've seen books on how to mix Polynesian cocktails, even "The El Paso Chile Company Rum & Tiki Cookbook" (William Morrow, $12.95). And last year Sven Kirsten published "The Book of Tiki" (Taschen Books, $30), a lush, affectionate study of the tiki motif, particularly in architecture, where it inspired the very wildest buildings of the Googie school.There's usually a note of condescension when we look back on the Polynesian craze, because it's hard to take anything exactly as people did in its own day. But it would be a mistake to think of Polynesian cuisine as essentially tacky. True, like tail fins on cars, it was an exuberant cultural phenomenon that intellectuals decried; true, it eventually became savagely unfashionable. But in the '50s and '60s, a night at a Polynesian restaurant was widely considered dining in the grand style.For instance, a restaurant named Beach Bum Burt's, which boasted a spectacular view of King Harbor in Redondo Beach, specialized in wedding receptions. Brides-to-be once murmured, "Darling, on our special day, I want the reception to be at . . . Beach Bum Burt's!"The image of Polynesia was a mix of leisure, balmy climate and hula-dancing sensuality: basically, an amped-up version of the usual snowbird's fantasy of California. The idea of representing what life was actually like in the South Seas was almost beside the point. My parents, who at one period scarcely ate at any other kind of restaurant, clearly saw it all as just a pleasant rationale for a big night out--like the entertainment at a supper club, except that you didn't have to dress up for it. (On the contrary, when you were eating snacks from something called a pupu platter, casualness was all.)And I can report, having been taken along to many such restaurants as a kid, that you didn't have to have any ideas at all about Polynesia to enjoy these places. They were simply intoxicating environments, smelling of tropical fruits and flowers, full of plants and exotic statues, their ceilings hung with puffer-fish lamps and outrigger canoes. The dim lighting was punctuated only by torches and the occasional flaming appetizer or cocktail. Your plate was full of luscious sweet-and-sour things, and in the background you heard trickling fountains and sweet, dreamlike Hawaiian music. It was overwhelming--lyrical, jovial, romantic and sensuous, though certainly naive and mannered.The sort of food served at these places definitely didn't originate in Hawaii. Au contraire, it was invented in California by people who, at least in the beginning, had never been to the South Pacific.The basis was a rich, upscale version of American Cantonese cuisine. Rice always meant fried rice, never steamed rice; lobster was a favorite ingredient. There were also touches of Malaysian cuisine--satays with peanut sauce and curries made with coconut milk; this was America's first glimpse of Thai food--and various dishes (usually involving pineapple) invented by Americans to fulfill the fantasy.Despite the Hawaiian associations, surprisingly little effort was made to cook real Hawaiian food. Sometimes you could get a roast whole pig at a restaurant, occasionally some laulaus (baked packets of meat wrapped in ti leaves), hardly ever the insipid porridge called poi.And Polynesian cuisine was brazenly adapted to American ingredients and tastes. Trader Vic's recipes regularly call for celery, apples and A-1 sauce. Every restaurant struck its own balance between Cantonese food, the chef's inventions and surf 'n' turf favorites (sometimes in disguise--the Caesar salad might get renamed the King Kamehameha). Moa kai lanai, the specialty at Beach Bum Burt's, was a Continental sort of idea: a tomato stuffed with chicken salad paired with an avocado stuffed with shrimp salad.Still, many an Asian family living in suburbs that had no Chinese restaurant would go out to the local Polynesian place for a big night. The pupu platter (from a Hawaiian word for snack; "pupu" originally meant sea shell) was always an array of Cantonese appetizers such as shrimp toast, egg roll, paper-wrapped chicken and very sweet pork spare ribs.Throughout the craze, the trademark of Polynesian restaurants was cocktails with colorful names like Suffering Bastard or Missionary's Downfall, often served in quaint glasses or mugs or even coconut shells (the Pi Yi came in a hollowed-out pineapple). For the final touch, they were usually garnished with tropical flowers or paper parasols, when they weren't set aflame.Most of these cocktails were made with rum. This was a personal preference on the part of the influential owners of Don the Beachcomber and Trader Vic's, but it was also part of the Polynesian cult's rejection of stuffy respectability. Since the 19th century, rum had been considered a cheap, coarse drink, unfit for company--Prohibitionists liked to smear all alcoholic beverages by calling them "rum." But with the Zombie, the Scorpion and the Mai Tai, it was transformed into an exotic but hearty delicacy: pirate grog.Once restaurants popularized this sort of dining, it turned out to be devilishly easy to do at home. People started throwing home luaus (named for lu'au, a dish of fish and taro greens served at parties in Hawaii but scarcely ever on the mainland). Canners of pineapple and coconut milk obligingly cranked out recipes and guides to home luauing.The luau was popular because of its informality and suggestion of tolerable wildness (hulahula! scowling tiki gods!). It was festive--you wore colorful shirts for it; the backyard was lit with "tiki torches"; with a can of Sterno, an empty pineapple shell could be turned into a romantic sort of chafing dish.And because the food appealed shamelessly to the American sweet tooth, in its time Polynesian cuisine probably had more influence on home dining than Cajun, California or any of the other food trends of the second half of the 20th century. Not much of it has survived, though, except for rumaki, an appetizer of chicken livers, water chestnuts and bacon invented at Don the Beachcomber as a way to use up chicken livers.When Polynesian went big time in the '60s, it was explosive; in the '70s, it collapsed almost overnight. What happened? For one thing, Julia Child had gotten Americans over their fear of French food, and the giddy, gaudy Polynesian style started to look just sloppy and amateurish. On top of that, many of the '70s Polynesian places had been cutting corners and serving perfunctory food.Basically, though, people got tired of Polynesian food. At one time it had been the big excitement, but now restaurants that served flaming ice cream desserts "dedicated to the volcano goddess Pele" just looked silly.But everything that is fashionable is silly--it may just take a while to see it. In a few years, people are probably going to wonder how restaurants in the '80s and '90s could have thought it was more tasteful to have exposed heating ducts in their ceilings than, say, outrigger canoes.And maybe, years after that, we'll see mildly patronizing nostalgia for that silly High-Tech look.
Provided by Charles Perry
Categories APPETIZERS
Time 1h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Separate the ribs and chop them into 1-inch pieces with a heavy knife.
- Place the oil in a large skillet and fry the ribs over medium-high heat until they're lightly browned, about 5 minutes a side. Add the garlic and ginger, and cook over medium heat until fragrant, 1 to 2 minutes.
- Drain off the oil from the skillet and add the soy sauce, the juice from the pineapple can and the sugar, vinegar, water and paprika. Bring to a boil, cover the skillet, reduce the heat to low and simmer until the ribs are tender, 45 minutes.
- Add salt to taste. Add the pineapple chunks and dissolved cornstarch and cook over medium heat until the sauce is clear and slightly thickened, 1 to 2 minutes.
PINEAPPLE STICKY RIBS
Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake. Everyone loves them! You can bake right away or prepare ahead and let them marinate in this sauce for a while first.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
- Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
- Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 557.6 calories, Carbohydrate 49.6 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 10.9 g, Sodium 919.3 mg, Sugar 36.3 g
PINEAPPLE PORK RIBS
Sooo sticky and good, if youre kids don't love these, they are beyond help lol. Enjoy this BBQ recipe with potato salad and other BBQ salads ;-)
Provided by djmastermum
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
- Place the rib racks in a large non-metallic dish - you may need to split them into two dishes.
- Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.
- Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
- If using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
- If you are using a gas grill, set the grill on medium heat.
- Place the ribs in the middle of the barbecue, away from direct heat.
- Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.
- The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.
PINEAPPLE GLAZED PORK RIBS
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours.
- To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.
- In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.) Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.
CHINESE SPARERIBS WITH PINEAPPLE
This is one of my favorite classic Chinese dishes that my mom makes for Chinese New Year. It's easy to make and is very savory with rice!
Provided by sugarnsp1ce
Categories Holidays and Events Recipes Lunar New Year
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Cut ribs into small pieces.
- Heat a medium nonstick pot over medium-high heat. Sear ribs in the hot pot on all sides, about 5 minutes.
- Whisk water, vinegar, sugar, both soy sauces, and wine together in a small bowl. Pour over ribs and reduce heat to medium-low. Add pineapple rings. Let stew until liquid evaporates and ribs are tender, about 1 hour. Don't let all the sauce dry up completely.
- Serve ribs with pineapple rings.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 18 g, Cholesterol 59.9 mg, Fat 15 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 953 mg, Sugar 16.5 g
STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE
Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment
Provided by Cassie Best
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
- Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
- To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
- Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!
Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
PINEAPPLE PORK RIBS FOR 2
Make and share this Pineapple Pork Ribs for 2 recipe from Food.com.
Provided by jrthrmn
Categories Pork
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs meaty side up on rack in foil-lines shallow roasting pan.
- Mix remaining ingredients; pour about 1/3 cup sauce on ribs.
- Bake uncovered in 350 degree oven until done, 1-1/2 to 2 hours, basting 3 or 4 times with remaining sauce.
Nutrition Facts : Calories 1453, Fat 107, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1813.1, Carbohydrate 48, Fiber 1.4, Sugar 43.2, Protein 72
STICKY PINEAPPLE RIBS
Make and share this Sticky Pineapple Ribs recipe from Food.com.
Provided by Yvonne Sapach
Categories Pineapple
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate pork into ribs.
- Put in greased 9x13 pan.
- Combine remaining ingredients and pour over ribs, turning to coat.
- Bake 350 degrees for 1 1/2 hours or till glazed and tender.
- Baste every 15 minutes without turning.
- Serve sauce over ribs.
Nutrition Facts : Calories 1520.7, Fat 100.9, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1675.4, Carbohydrate 67.5, Fiber 1.4, Sugar 41.7, Protein 85.4
PINEAPPLE SPARERIBS
Got to say these are really good and the pineapple does give them a different taste. Please let me know what you think.
Provided by Kim19068
Categories Pineapple
Time 2h25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut ribs into serving pieces.
- Arrange half the pieces in a single layer in a roasting pan.
- In a saucepan, combine preserves, vinegar, ketchup, and soy sauce.
- Heat, stirring constantly, until well blended.
- Pour half the pineapple mixture over the layer of ribs.
- Top with remaining ribs and remaining pineapple mixture.
- Cover pan and bake in a 350° F oven 1-1/2 hours.
- Uncover and continue baking 20 to 30 minutes, basting with the pineapple mixture occasionally, until ribs are brown and tender.
BRAISED SPARERIBS WITH PINEAPPLE
Love ribs in alot of different ways. This prep is easy and fast. This recipe comes from a well worn copy of Gloria Bley Miller's THE THOUSAND RECIPE CHINESE COOKBOOK.
Provided by SCOOTAMON
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut ribs apart; then with a cleaver, chop each, bone and all, in 2 inch sections. Add soy sauce and toss. Let stand 45 minutes, turning occasionally. Drain, discarding sauce.
- Drain pineapple, reserving juice. Combine juice with sugar, vinegar and water.
- Heat oil in heavy pan or wok. Add ribs and stir-fry to brown (3 to 4 minutes).
- Stir in flour, then pineapple juice mixture. Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes).
- Add salt and canned pineapple chunks, stirring in gently only to heat through.
- Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve hot.
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