Sunday lunch: Pineapple Teriyaki Style Sauce Glazed Ribs with Grilled Pineapple Salad

Looking for something other than a roasted chicken, lamb, pork shanks or curry to make for Sunday lunch? The whole family will love these glazed ribs, basted with a pineapple teriyaki style sauce served alongside a flavourful grilled pineapple salad.

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Pineapple Teriyaki Style Sauce Glazed Ribs:

Ingredients

Ribs:

• ½ can KOO Pineapple Rings with syrup
• 1kg rack of Pork Ribs
• ½ cup Soy Sauce
• 1 cup water
• 2 tablespoons Olive Oil
• 2 tablespoons Garam Masala
• ¼ cup Rice Vinegar / White Spirit Vinegar
• 3 tablespoons All Gold Tomato Sauce
• 2 tablespoons Brown Sugar
• 1 Red Chilli, finely chopped (optional)
• 2 tablespoons crushed Ginger and Garlic
• Pepper to taste
• 2 tablespoons white Sesame Seeds + more for garnishing

Grilled Pineapple Salad:

• 1 can KOO Pineapple Rings, drained and syrup kept aside
• Spray and Cook Oil Spray
• 1 Red Pepper, cut into cubes
• 1 head Lettuce, or any salad greens preferred
• 100g Feta Cheese, roughly chopped
• 100g Pecan Nuts (optional)

Dressing:

• ¼ cup leftover syrup from KOO Pineapple Rings
• 1 tablespoon Honey
• ¼ cup Olive Oil
• 2 tablespoons Dijon Mustard
• 2 tablespoons Apple Cider Vinegar
• Salt & pepper to taste

Method

Pineapple Teriyaki Style Sauce Glazed Ribs:

1. Preheat the oven to 180°C.
2. Rub the ribs with salt, black pepper and garam masala then transfer to a foil lined baking sheet. Roast for an hour, flipping the meat over regularly.
3. Put the pineapple rings into a blender and blend to form a purée.
4. For the glazing sauce – in a large pan over medium heat, combine the pineapple purée plus syrup, sugar, soy sauce, tomato sauce, rice / white spirit vinegar, ginger and garlic and chilli if using. Bring the sauce to a gentle simmer while stirring frequently until the sauce thickens, this might take about 20 minutes. Once the sauce has reduced add sesame seeds then remove from heat and pour into a sealable container.
5. Remove the ribs from the oven after 30 minutes of roasting then using a basting brush, brush the glaze all over both sides of the ribs then return to the oven for 15 minutes. Reserve ¼ cup of basting for a second coat.
6. After 15 minutes give the ribs a second coat of basting and return to the oven for a further 15 minutes. The ribs should now be ready for serving!

Dressing:

1. Spray a griddle pan with Spray and Cook oil spray then over high heat fry pineapple rings and red peppers, each side for 3 minutes. You may use a regular pan too for this.
2. In a salad bowl, arrange lettuce leaves, grilled pineapples and red pepper, feta and pecan nuts if using.
3. Mix olive oil, leftover pineapple syrup, honey, salt & pepper, Dijon mustard and vinegar in a small bowl to make your dressing. Drizzle over your salad and enjoy!

*This recipe was sourced from www.koo.co.za.  

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