READY IN: 2hrs 55mins


  • RUB
  • 12 tablespoonsmoked paprika
  • 12 tablespoonground ginger
  • 12 tablespoongarlic powder
  • 1teaspoononion powder
  • 1teaspoonsea salt, ground
  • 1teaspoonblack pepper
  • RIBS
  • 3 12 lbspork side ribs, portioned into 3 bone slabs
  • 3cupspork side ribs, portioned into 3 bone slabs
  • 12 cupketchup
  • 12 cupgranulated sugar
  • 13 cuppineapple juice
  • 1tablespoonhoisin sauce
  • 1tablespoonlow sodium soy sauce
  • 12 tablespoonWorcestershire sauce
  • 1tablespoonminced ginger
  • 1largegarlic clove, pressed
  • 12 teaspoonblack pepper, to taste
  • 12 tablespoonsesame seeds
  • 1largegreen onion, finely chopped

    Serving Size: 1 (167) g

    Servings Per Recipe:3

    Calories: 322.8

    Calories from Fat 82 g 25 %

    Total Fat 9.1 g 14 %

    Saturated Fat 2.7 g 13 %

    Cholesterol 26.7 mg 8 %

    Sodium 1544.9 mg 64 %

    Total Carbohydrate55.8 g 18 %

    Dietary Fiber 1.9 g 7 %

    Sugars 47.5 g 189 %

    Protein 7.6 g 15 %


  • In a small bowl, combine all the rub ingredients and whisk until well blended.
  • Preheat the oven to 300ºF/150ºC.
  • Portion the pork ribs into 3 to 4 bone slabs. Spoon the spice mixture onto them and rub it in well.
  • Place them on a wire rack lightly greased with cooking spray sitting over a baking pan meat side down.
  • Pour the water into the baking pan and tightly cover with foil.
  • Transfer to the preheated oven and let the ribs steam for 2 hours.
  • About ½ hour before the time is up, make the glaze by adding ketchup, granulated sugar, pineapple juice, hoisin sauce, soy sauce, Worcestershire sauce, ginger, garlic and freshly ground black pepper to a medium saucepan.
  • Stir until the ingredients are well blended, set the heat to medium and cook the mixture until it just starts simmering. Keep it warm until needed.
  • After a couple of hours, remove the baking pan and transfer the ribs to a plate (*see footnote).
  • Increase the oven temperature to 375ºF/ 190ºC.
  • Take the wire rack and place it on a baking sheet lined with foil. Place the ribs meat side up, spoon some glaze over each portion and brush it on evenly to cover the entire surface.
  • Transfer them to the preheated oven and set the timer for 15 minutes.
  • When the time is up, remove from the heat and glaze the ribs again. Put them back in the oven for another 15 minutes.
  • Repeat the same process one more time… spooning on the remaining glaze, brush it on evenly and transfer them back to the oven to bake for the last 15 minutes.
  • Garnish the ribs with sesame seeds and chopped green onions and serve with rice.
  • Footnote: To see if they’re ready, flip and poke them with the tip of a knife – if it goes in easily, they’re done.
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