Olive Magazine
Slow-braised ribs with pineapple BBQ sauce

Slow-braised ribs with pineapple BBQ sauce

Published: May 31, 2017 at 5:10 pm
  • Preparation and cooking time
    • Total time
    • plus brining
  • Easy
  • Serves 4

These slow-braised ribs get taken up a notch with a dry brine. Slightly curing them means they’re meltingly tender and perfectly seasoned. Ideal for freezing so get ahead for a stress-free barbecue. Serve with charred corn-on-the-cob and creamy slaw


Try our slow-braised ribs recipe, then check out our BBQ peanut pork ribs recipe.


  • 1.5kg pork rib racks
  • corn-on-the-cob, to serve
  • coleslaw, to serve

Dry brine

  • 2 tbsp brown sugar
  • 2 tbsp sea salt
  • 1 tbsp English mustard powder
  • 1 tbsp smoked paprika
  • 1 tsp chilli powder
  • 1 tsp black peppercorns
  • 1 tsp garlic granules
  • 2 oranges, zest of
  • 2 bay leaves


  • 400g tin chopped tomatoes
  • 1 onion, chopped
  • 3 cloves garlic, roughly chopped
  • 3 tbsp cider vinegar
  • 75g brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 500ml pineapple juice
  • 1 star anise


  • STEP 1

    Whizz all of the dry brine ingredients, except the bay leaves, in a food processor. Pour over the ribs, tear over the bay leaves and rub in. Cover and chill for at least 2 hours, but preferably overnight.

  • STEP 2

    Heat the oven to 160C/fan 140C/gas 3. Lightly rinse the dry brine from the ribs and put in a roasting tin. Whizz all of the sauce ingredients, except the star anise, in a food processor.

  • STEP 3

    Add to the roasting tin with the star anise and cover tightly with a double layer of foil. Cook in the oven for 2½ hours, basting regularly, then remove the foil and cook for a further 30 minutes to reduce the sauce.

  • STEP 4

    At this stage you could, once cool, put portions of the ribs into freezer bags, along with the sauce and freeze. To defrost, leave in the fridge overnight.

  • STEP 5

    To finish the ribs, heat a grill or barbecue to high and put the ribs on a baking sheet or directly onto the barbecue. Grill for 5-10 minutes, regularly basting with the sauce until caramelised.

  • STEP 6

    Serve with more sauce, corn-on-the-cob and slaw.


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