Beef Spareribs With Pineapple-Orange Glaze

The sweltering summer heat in the kitchen drove us outdoors. So, I cooked these Beef Spareribs with Pineapple-Orange Glaze on the grill. It was the best decision this weekend.

If you need a good beef ribs recipe, this is what you want. It’s fall-off the bone perfect. It is flavored with a sweet pineapple- orange glaze with a slightly salty sauce that’s perfect over steamed jasmine white rice, and a crisp salad on the side. Filipinos love sweet-flavored foods. And mixing pineapple into the marinade is typical in many Philippine dishes.

First thing, the night before, I marinated the whole rack of beef ribs. I had a large batch of homemade orange marmalade from a previous recipe. You can use bottled, store-bought marmalade. I mixed together the marmalade, ginger, garlic, soy sauce and seasonings. I sloshed it around and slathered it all over the rack. Then I covered the entire beef ribs rack in plastic wrap and refrigerated it overnight.

The next day, the whole rack of beef ribs went into a large roasting pan, covered in foil to bake in a preheated oven. The sweet-smelling aroma coming through the house was unbelievable. The fragrant citrusy-garlic-ginger scents just flitted around.

I took the ribs out from the oven, and removed the foil, I finished it off by grilling the entire rack on the outdoor grill. Once done, I sliced and served it. This is great for a family meal or if guests are coming. As we are slowly emerging out of the pandemic here in America, I wish you all the best when you get together with friends again. Serve this savory-sweet ribs and your family and friends will realize how much they’ve missed you.

Print Recipe

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 day d

Cook Time2 hours hrs

Total Time1 day d 2 hours 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

Equipment

• Large roasting pan - that can fit a whole rack of ribs
• Outdoor grill and grilling tongs, mitts, basting brush

Ingredients

• 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

Instructions

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]

Nutrition

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

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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]