Pineapple Teriyaki Style Sauce Glazed Ribs with Grilled Pineapple Salad
Pineapple Teriyaki Style Sauce Glazed Ribs
½ can KOO Pineapple Rings with syrup
1kg rack of Pork Ribs
½ cup Soy Sauce
1 cup Water
2 tablespoons Olive Oil
2 tablespoons Garam Masala
¼ cup Rice Vinegar / White Spirit Vinegar
3 tablespoons All Gold Tomato Sauce
2 tablespoons Brown Sugar
1 Red Chilli, finely chopped (optional)
2 tablespoons crushed Ginger and Garlic
Pepper to taste
2 tablespoons white Sesame Seeds + more for garnishing
Grilled Pineapple Salad:
1 can KOO Pineapple Rings, drained and syrup kept aside
Spray and Cook Oil Spray
1 Red Pepper, cut into cubes
1 head Lettuce, or any salad greens preferred
100g Feta Cheese, roughly chopped
100g Pecan Nuts (optional)
Dressing
¼ cup leftover syrup from KOO Pineapple Rings
1 tablespoon Honey
¼ cup Olive Oil
2 tablespoons Dijon Mustard
2 tablespoons Apple Cider Vinegar
Salt & pepper to taste
Pineapple Teriyaki Style Sauce Glazed Ribs
- Preheat the oven to 180 degrees.
- Rub the ribs with salt, black pepper and garam masala then transfer to a foil lined baking sheet. Roast for an hour, flipping the meat over regularly.
- Put the pineapple rings into a blender and blend to form a purée.
- For the glazing sauce – in a large pan over medium heat, combine the pineapple purée plus syrup, sugar, soy sauce, tomato sauce, rice / white spirit vinegar, ginger and garlic and chilli if using. Bring the sauce to a gentle simmer while stirring frequently until the sauce thickens, this might take about 20 minutes. Once the sauce has reduced add sesame seeds then remove from heat and pour into a sealable container.
- Remove the ribs from the oven after 30 minutes of roasting then using a basting brush, brush the glaze all over both sides of the ribs then return to the oven for 15 minutes. Reserve ¼ cup of basting for a second coat.
- After 15 minutes give the ribs a second coat of basting and return to the oven for a further 15 minutes. The ribs should now be ready for serving!
Dressing
- Spray a griddle pan with Spray and Cook oil spray then over high heat fry pineapple rings and red peppers, each side for 3 minutes. You may use a regular pan too for this.
- In a salad bowl, arrange lettuce leaves, grilled pineapples and red pepper, feta and pecan nuts if using.
- Mix olive oil, leftover pineapple syrup, honey, salt & pepper, Dijon mustard and vinegar in a small bowl to make your dressing. Drizzle over your salad and enjoy!