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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.
Prep Time1 d
Cook Time2 hrs
Total Time1 d 2 hrs
Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: Beef Spareribs with Pineapple-Orange Glaze
Servings: 4 people
Calories: 5kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 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

For serving:

  • steamed rice
  • salad greens


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.

To serve:

  • 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.

Cook's comments:

  • You can substitute pork spareribs, in the same amount for this recipe.

Copyright Notice:

  • Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


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