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My mom first made these ribs many years ago, and I added it to my recipe collection at that time. This recipe is some extra work, so over the years I have looked for a recipe that might be just as good, but not as much work. I have given up the search! These ribs have now become a family favorite and I conclude, they are worth the extra time!


Recipe Summary test

20 mins
1 hr 10 mins
2 hrs 30 mins
4 hrs
9 servings


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.

  • Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.

  • Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.

  • Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.

  • Remove ribs from refrigerator and bring to room temperature for 30 minutes.

  • Preheat grill for medium heat and lightly oil the grate.

  • Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the glaze ingredients. The actual amount of the glaze consumed will vary.

Cook's Note:

If doing a large quantity of ribs, simmer ribs in a large roast pan in the oven at 400 degrees (200 degrees C) for at least 60 minutes instead of stove top.

Nutrition Facts

407 calories; protein 18.4g; carbohydrates 30.8g; fat 23.3g; cholesterol 79.7mg; sodium 1203.3mg. Full Nutrition