Pineapple Glazed Pork Ribs

Recipe Ingredients

2 lbs	908g / 32oz	Baby back pork ribs
2 tablespoons	30ml	Toasted sesame oil
1/4 cup	59ml	Chinese five-spice powder
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Toasted sesame seeds - for garnish
		Chopped fresh cilantro leaves - for garnish
		Pineapple Glaze
2 tablespoons	30ml	Unsalted butter
1		Fresh pineapple - peeled, cubed
1 cup	237ml	Low-sodium soy sauce
1/2 cup	118ml	Dark rum
1/4 cup	59ml	Hoisin sauce
1/4 cup	59ml	Ketchup
3 tablespoons	45ml	Rice vinegar
1/4 cup	40g / 1.4oz	Brown sugar
1		Fresh red chile - sliced thin
2		Garlic cloves - smashed
1		Fresh ginger - (abt 2") - whacked open with
		The flat side of a knife

Recipe Instructions

Preheat the oven to 300 degrees.

Rub the ribs all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 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, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out the ginger pieces. 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 and you will see about 1/2-inch of bone showing. When you are ready to eat, baste the ribs with more glaze and stick them under the broiler for 5 to 8 minutes to give the ribs a nice crust. (Watch them carefully as they can easily burn.)

Separate the ribs with a cleaver or sharp knife, pile them onto a platter, and pour on the remaining sauce. Sprinkle with sesame seeds and chopped cilantro before serving.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E08) - from the TV FOOD NETWORK

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