Delicious White Pineapple Oven Baked Beef Ribs

INGREDIENTS:

4 lbs. beef ribs
1 T. peppercorns
1/2 T. coarse sea salt
1 large onion – chopped medium
4 large bay leaves
1 jar Steve’s Akaka Falls White Pineapple Jam
1 cup chicken broth
1 cup white wine or sherry (my favorite!)

 

I love ribs … I love ribs! Need I say more?

 

DIRECTIONS:

  1. Chop the onion and add to a medium-sized stainless steel stockpot with a lid. Then add the sea salt, peppercorns, whole bay leaves, and entire jar of white pineapple jam. Mix well.
  2. Rinse off the ribs in cool water and add to the stockpot. You will need to cut the ribs so they fit in the pot. I usually cut them in 4 or 5 rib sections. Cover each section with the onion pineapple mixture and stack on top of each other.
  3. Cover with the lid and marinate overnight in the refrigerator.
  4. When ready to cook, remove the ribs from the refrigerator and pre-heat the oven to 300° Fahrenheit (135° Celsius) for 30 minutes.
  5. Place the rib sections on a stainless steel rack inside a stainless steel roasting pan. Cover each rib section with all the loose onion mixture from the marinade pot. Pile it on each rib section. Use all the marinade mixture.
  6. Add a cup of sherry and a cup of chicken stock to the bottom of the roasting pan. This will keep the ribs steamy and moist while cooking. No, I will never tell you to use aluminum foil or aluminum pots/pans for cooking. There is nothing healthy about using aluminum. In fact, it is the opposite of healthy! Instead, learn to cook your food slow at lower temperatures. This will add 100 percent more flavor and be 1000 percent healthier.
  7. Place the roasting pan in the oven and cook for 2 to 3 hours until the meat falls off the bone. Check after 2 hours to see how they are doing. Some ribs are thicker and meatier and will need longer time to become tender.
  8. Turn the oven off and turn the broiler on low for the last 6 to 7 minutes to caramelize and toast the sugars in the marinade.
  9. Let rest for 10 minutes and then serve immediately.

Enjoy!

 

 recipe courtesy of PostcardsfromVerbena.com

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart