Hawaiian-Inspired Ginger Pineapple Glazed BBQ Ribs

This holiday, make these slow-roasted Hawaiian-inspired Ginger Pineapple Glazed BBQ Ribs for an easy main dish loved by all ages. Sweet, sticky, and deliciously savory, these delicious glazed baby back ribs are the centerpiece of any holiday feast or family dinners. First slow roasted for 3 hours with a smoky dry rub, and then glazed with Hawaiian Pineapple Ginger glaze, the tender, juicy meat falls right off the bone! It take minimal prep work, and the oven does the rest!

The Perfect Minimal Prep Holiday Glazed Ribs

These Hawaiian-Inspired Ginger Pineapple Glazed BBQ Ribs might be the perfect holiday main dish with minimal prep work. They are sweet, savory, sticky, and melt-in-your-mouth tender. The best part is that the oven’s doing most of the work! They are low-baked for 3 hours until juicy, then finished with a glossy Hawaiian-inspired soy-pineapple glaze for a little hint of tropical flavor. The meat falls off right off the bone, every single time. They’re the perfect dish guaranteed to steal the show at any holiday table!

Ingredients

Preparing Baby Back Ribs

Our ribs today uses Baby Back Ribs. They have smaller rib bones and leaner meat around the bones. You can also use St. Louis Style Ribs or spare ribs. Baby back ribs require a lot less trimming of excess fat and membranes compared to St. Louis Style, but there may still be some required.

Another step we’re taking to prep these ribs is covering it in a thin layer of mustard. Adding this step helps the dry rub seasoning stick. As the ribs bake, the spices and mustard caramelizes into a layer of extra flavor. Don’t worry, your ribs aren’t going to taste like mustard.

Dry Rub mix

For a base layer of super yummy flavor while the ribs are low baking, we’re adding a coating of dry rub seasoning. This is the same dry rub i use for my Oven Roasted Honey Soy Glazed Ribs. It’s super convenient, and absolutely delicious. This is a mix of five-spice, paprika, garlic, powder, onion powder, white pepper, black pepper, and salt. It gives a layer of savory warmth that bakes into a little crust, and locks in all the juices inside the ribs.

Hawaiian Pineapple Ginger Glaze

This rack of baby back ribs is extra flavorful thanks to a little more time in the oven with this sticky-sweet Hawaiian Pineapple Ginger Glaze. Made with pineapple juice, soy sauce, honey or brown sugar, rice vinegar, and vegetarian oyster sauce, it’s sweet, savory, and tart. The glaze also has just the right amount of warm spices like grated ginger and five spice. It actually reminds me a lot of enjoying the local foods in Honolulu! I’d definitely want to try this glaze on chicken thighs or shrimp as well!

Instructions

1. Prep the Ribs:
   Preheat oven to 300°F (150°C).
   Pat ribs dry, then spread mustard evenly over the ribs. This helps the seasoning stick and adds flavor.
2. Season:
   Mix all dry seasoning ingredients together. Generously coat the ribs on one side, flip, and repeat on the other side.
3. Slow Bake:
   Tightly wrap the ribs with tin foil and place on a baking tray. Bone DOWN.
   Bake at 300°F for 3 hours, until tender and juicy.
4. Make the Glaze:
   While the ribs bake, add pineapple juice, soy sauce, vegetarian oyster sauce, honey, ginger, five-spice powder, and rice vinegar to a saucepan.
   Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until glossy and slightly thickened.
5. Glaze & Finish:
   Remove ribs from foil and brush generously with the sauce.
   Increase oven temperature to 400°F (205°C) and bake uncovered for 10 minutes, until sticky and caramelized.
6. Serve:
   Let rest for a few minutes, slice, and serve.

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