Recipe of the week: Pineapple Glazed Pork Ribs

Pineapple Glazed Pork Ribs

Ingredients:

2 pounds baby back ribs

2 tablespoons sesame oil

1/4 cup chinese five-spice

Salt and black pepper

1 tablespoon toasted sesame seeds, for garnish

Chopped cilantro, for garnish

Pineapple glaze:

2 tablespoons unsalted butter

1 pineapple, peeled and cubed

1 cup soy sauce

1/2 cup teriyaki sauce

1/4 cup hoisin sauce

1/4 cup chili sauce

3 tablespoons rice wine vinegar

1/4 cup brown sugar

1 red chile, sliced thin

2 garlic cloves, smashed

1 2-inch piece ginger, peeled and chopped

Preheat the oven to 300 degrees F. Rub the ribs all over with the sesame oil; season generously with chinese five-spice, salt, and black pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 1/2 hours.

To prepare the pineapple glaze, in a saucepan over medium heat melt the butter and add the pineapple chunks; saute for 3 minutes. Add the soy sauce, teriyaki, hoisin, chili sauce, vinegar, brown sugar, chili, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pour the glaze into a blender and puree until smooth. In the last 30 minutes of cooking, baste the ribs with some of the glaze. When they are done the pork will pull away from the bone. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 6 minutes to give the ribs a nice crust. Sprinkle with sesame seeds and chopped cilantro before serving.

Scott Ackley, Executive Chef, The Garden Restaurant

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

For more information call (801) 539-3170