Pineapple and Red Chile-Glazed Baby Back Ribs
Need a gluten free, dairy free, and primal main course? Pineapple and Red Chile-Glazed Baby Back Ribs could be a great recipe to try. One serving contains 677 calories, 67g of protein, and 40g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, ginger, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a small bowl, combine the pineapple, garlic, chiles and ginger. Set the racks in a small roasting pan, meaty side up, and season generously with salt and pepper. Spoon half of the pineapple mixture over each rack of ribs, spreading it evenly.
Pour 1/2 cup of water into the pan, cover tightly with foil and roast for 30 minutes.
Remove the pan from the oven and increase the temperature to 50
Uncover the ribs and baste them with the pan juices. Roast them on the top rack of the oven for 15 minutes, rotating the pan and basting every 5 minutes with the pan juices, until nicely glazed on top.
Let the ribs rest for 10 minutes, then cut down between them and serve.