Sticky Pineapple Ribs
Updated June 12, 2026
Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- About 3 hrs
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Ingredients
For the Ribs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon black pepper
3 to 4 pounds St. Louis- or country-style pork ribs, cut into individual ribs (see Tips)
2 tablespoons vegetable or canola oil for searing, plus more if necessary
1 medium onion, sliced
4 cloves garlic, smashed
1 cup pure pineapple juice
⅓ cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
For the Glaze
½ cup ketchup
¼ cup honey
2 to 3 tablespoons (light or dark) brown sugar
1 tablespoon unsalted butter
For serving
Cooked white rice, cornbread or coleslaw, optional
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 151 milligrams cholesterol; 519 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 1 gram fiber; 877 milligrams sodium; 40 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the ribs: Heat the oven to 300 degrees. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt and pepper. Pat the ribs dry with paper towels and rub the seasoning evenly over every side.
- Step 2
Heat the oil in a large Dutch oven over medium-high until shimmering. Working in batches so the pot is not crowded and lowering the heat as necessary to avoid scorching, sear the ribs on all sides until deeply browned, 2 to 3 minutes per side. Transfer to a plate as they finish.
- Step 3
Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and just beginning to color, 2 to 3 minutes. Pour in the pineapple juice, soy sauce, vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Step 4
Return the ribs and any accumulated juices to the pot, nestling them into the liquid — it should come about halfway up the ribs. Cover and transfer to the oven. Bake for 1 hour, remove the ribs from the oven and gently toss and rearrange. Return to oven and cook another 45 minutes to 1 hour, until very tender but not falling off the bone. Remove the Dutch oven from the oven and uncover it. Raise the oven temperature to 400 degrees.
- Step 5
While the oven heats, prepare the glaze: Combine the ketchup, honey, brown sugar and butter in a small saucepan. Bring to a simmer over medium heat, reduce heat to medium-low and cook, stirring occasionally, for about 5 minutes, until the glaze is thick enough to coat the back of a spoon.
- Step 6
Transfer the ribs to a rack set on a baking sheet. Pour or brush the glaze over the ribs, turning each piece to coat. Return the ribs to the oven and cook for 5 to 7 minutes, until caramelized. If you’d like, skim the fat from the braising liquid in the pot. Serve the ribs hot, with the braising liquid spooned over rice or reduced into a sauce on the side.
Country-style ribs or a St. Louis cut both work. Baby backs cook a touch faster — start checking at the 1 hour 30 minute mark.
Ask the butcher to cut the rack into individual ribs, or do it yourself with a sharp chef's knife between the bones before seasoning.
Private Notes