Beef Spareribs with Pineapple-Orange Glaze
Filipinos love sweet entrees and like to add pineapple to dishes. So, this Beef Spareribs with Pineapple-Orange Glaze is simply a splendid recipe. The whole rack is marinated overnight in sweet-savory sauces. The next day, bake the ribs till tender, and finish them off on the outdoor grill to brown. Baste the pineapple-orange glaze while grilling. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Servings: 4 people
Large roasting pan - that can fit a whole rack of ribs
Outdoor grill and grilling tongs, mitts, basting brush
- 6 pounds whole rack of beef spareribs, trim fat and white membrane
- 1 cup pineapple juice, divided; half for marinade, rest for glaze
- 1 cup orange marmalade; divided, half for marinade, rest for glaze
- 1 cup soy sauce, divided; half for marinade, rest for glaze
- 4 cloves garlic, minced; divided, half for marinade, rest for glaze
- 1 knob ( 1 inch) fresh ginger, peeled, julienned; divided half for marinade, rest for glaze
- 1 whole white or yellow onion, chopped
- 1 cup beef broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 pieces pineapple slices, for garnish
- 1 whole orange, sliced, for garnish
- 1 Tablespoon fresh parsley, chopped, for garnish
To marinate the beef spare ribs:
In a small bowl: Combine the pineapple juice, orange marmalade, soy sauce, garlic, ginger, onion, salt and black pepper. Mix well. Pour this over the whole rack of spareribs. Keep in a covered container, refrigerated for at least 6 hours or overnight.
To make the Pineapple- Orange Glaze:
In a small saucepan, over medium heat, combine together the rest of the pineapple juice, orange marmalade, soy sauce, and beef broth. Add the remaining garlic, and ginger. Simmer till it comes to a boil, in about 5 minutes. Set this aside.
To bake the Beef Spareribs:
Preheat the oven to 375 F degrees.Prepare a roasting pan large enough to fit the whole rack of marinated spareribs.Place the rack of ribs in the roasting pan, meat side down. Cover with aluminum foil.Bake in the oven for 1 ½ hours, till tender.When done, take the roasting pan out of the oven, and remove the foil.Prepare the outdoor grill.
To grill the Beef Spareribs with the Pineapple-Orange Glaze:
Make sure outdoor grill is clean and grates have been pre-greased with grilling spray.Pre-heat the outdoor grill at medium-high.Place the entire rack of beef spareribs on the grill.Brush the Pineapple-Orange Glaze all over the rack. When you turn the beef spareribs to grill evenly, remember to brush glaze on the other side.Grill on indirect heat for 25 to 30 minutes till spareribs are golden brown. *Note: The sweetened glaze may cause it to burn, so be watchful, and do not leave the spareribs unattended.
When spareribs are done grilling, let the whole rack rest on a chopping board for at least 30 minutes before slicing.Slice the spareribs between the bone parts, for individual serving pieces.Garnish with slices of pineapple and oranges, and chopped fresh parsley.Serve with steamed rice and salad greens on the side.
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Serving: 1g | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 805mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 1mg