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Pork Barbecue Ribs

These Pork Barbecue Ribs are a favorite summer dish of our family. But if you have good weather and access to a grill year round, then this is an amazing and easy indulgence anytime. The secret to its succulence is marinating the meat overnight. These ribs soaked in pineapple and Sprite, plus seasonings. The next day, I stewed them till they were tender. We finished off the last phase of cooking by grilling the pork ribs outdoors. It was a fun, flavorful sweet-savory pork ribs entree. This is an AsianInAmericamag recipe and serves 4.


  • 7 lbs. bone in Pork loin ribs
  • 2 cups pineapple juice
  • 1 can Sprite or 7-Up soda
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • for serving boiled jasmine white rice


  • Marinate pork loin ribs with the pineapple juice, Sprite, soy sauce, Worcestershire sauce, garlic, salt and pepper. Keep in a sealed container and refrigerate overnight.
  • The next day, place the pork loin ribs with the liquid marinade in a large stock pot. Over medium high heat, bring the mixture to a boil in about 5 to 6 minutes. After it boils, lower heat to a slow simmer and cook ribs for 1 hour till tender. Keep the pot covered while cooking.
  • Preheat the outdoor grill to a medium high. Finish off cooking the pork loin ribs by removing from the pot after the hour of simmering. Place the ribs in the center of the grill and cook for 25 minutes more till edges of meat get brown.
  • Serve ribs immediately while warm.

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