Spicy Pineapple And Hoisin Barbecue Ribs

No cutlery needed for these amazingly tasty, finger-licking sticky pork ribs!

The ingredient of Spicy Pineapple And Hoisin Barbecue Ribs

• 500ml 2 cups hot water
• 3 american pork rib racks
• 125ml 1 2 cup pineapple juice
• 80ml 1 3 cup lee kum kee hoisin sauce
• 70g 1 3 cup firmly packed brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons chinese five spice
• 2 teaspoons sriracha hot chili sauce

The Instruction of spicy pineapple and hoisin barbecue ribs

• for the glaze combine the pineapple juice hoisin sugar soy sauce five spice and sriracha in a small frying pan stir over low heat for 5 minutes or until the sugar dissolves increase the heat to high
• bring to a rapid simmer simmer stirring occasionally for 8 10 minutes or until the glaze thickens preheat an enclosed barbecue to 180u00b0c combine the water and 2u00a0tbs of the glaze in a large roasting pan
• add the ribs turn to coat cover with foil place in centre of barbecue switch off burners under the pan switch burners on either side to low close lid and cook turning halfway for 2 hours or until tender
• remove pan from the barbecue transfer the ribs to a baking tray preheat the barbecue grill on medium brush the ribs with half the remaining glaze
• barbecue ribs on one side for 2 3u00a0minutes brush the remaining glaze over the ribs turn over barbecue for a further 2 3 minutes or until charred and caramelised
• transfer the ribs to a chopping board cover with foil and set aside for 5u00a0minutes to rest use a large sharp knife to cut between the ribs to serve

Nutritions of Spicy Pineapple And Hoisin Barbecue Ribs

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