Pineapple Teriyaki Ribs with a Tropical Flavor Punch.
For this recipe, select baby back ribs or spare ribs depending on your preference. Baby back ribs are tender and lean, while spare ribs offer a bit more meat and flavor. Aim for 2-3 pounds of ribs for about 4 servings.
Before cooking, remove the membrane from the back of the ribs for better texture and flavor absorption. Use a knife to loosen one edge of the membrane, then pull it off with a paper towel for better grip.
Preheat your grill to medium heat. Grill the ribs for 1.5-2 hours, flipping occasionally and brushing with the pineapple teriyaki sauce during the last 15-20 minutes of cooking for a caramelized finish.
Preheat the oven to 300°F (150°C). Wrap the seasoned ribs in aluminum foil and bake for 2.5-3 hours. In the last 30 minutes, open the foil and brush the ribs with the sauce for a glossy finish.
During the final stages of cooking, baste the ribs generously with the pineapple teriyaki sauce. Apply the glaze every 10-15 minutes during the last half hour of grilling or roasting. This will create a sticky, flavorful crust on the ribs.
For extra tropical flavor, grill pineapple slices alongside the ribs. Slice fresh pineapple into rings, brush with a little bit of the teriyaki sauce, and grill them for 2-3 minutes per side until caramelized and lightly charred.
Top the ribs with chopped green onions, toasted sesame seeds, and a few fresh cilantro leaves for a fresh contrast to the sweet and savory flavors. You can also garnish with a few extra grilled pineapple pieces for added tropical flair.
Enjoy your Pineapple Teriyaki Ribs with a Tropical Flavor Punch! The combination of sweet pineapple, savory teriyaki, and smoky grilled ribs will create a vibrant, unforgettable dish.