These sweet and sour baby back ribs are finger-licking good, with juicy, tender meat slathered in a tangy glaze that's sure to satisfy any barbecue craving.

Quick Info

⏱️ 160 min • 🍽️ 8 servings • ⭐ 91%

Nutrition

854 cal • 27g protein • 32g carbs • 69g fat

Tags

[North American] • [Dairy-Free] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal] • [Asian]

Ingredients

• 1 20-ounce can of diced pineapples
• 1 cup rice vinegar
• 1 cup vegetable oil
• 2 tablespoons soy sauce
• ¼ cup sliced fresh ginger
• 1 cup ketchup
• 2 tablespoons honey
• 5 cloves garlic, minced
• 2 tablespoons cornstarch
• 1 3½-pound rack of baby back ribs
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 red bell peppers, seeded and diced
• 2 green bell peppers, seeded and diced
• 2 teaspoons sesame seeds
• 2 tablespoons sliced scallions
• White rice, cooked, for serving

Instructions Preview

1. Preheat the oven to 275°F (140°C).
2. Strain the pineapple juice from the can of…
3. Place the baby back ribs on a baking sheet…

…and 7 more steps

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Recipe by: Frank Tiu • From: Tasty