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Flavorful Sheet Pan BBQ Baby Back Ribs Recipe with Easy Pineapple Glaze

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Juicy baby back ribs baked on a sheet pan with a sticky, caramelized pineapple glaze that balances smoky BBQ flavors with a tropical zing. Easy to prepare and perfect for casual gatherings or special dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900 to 1150 grams), membrane removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup fresh pineapple chunks (about 150 grams), small dice
  • ⅓ cup brown sugar
  • ⅓ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Remove the thin membrane from the back of the baby back ribs and pat dry with paper towels.
  3. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, kosher salt, and black pepper to make the dry rub.
  4. Rub the dry rub evenly over both sides of the ribs, pressing it into the meat.
  5. Place ribs bone side down on a wire rack inside a rimmed sheet pan. If no rack is available, place ribs directly on the pan.
  6. Cover tightly with aluminum foil and bake for 1 hour and 45 minutes.
  7. While ribs bake, heat olive oil in a skillet over medium heat. Add pineapple chunks and cook until caramelized and golden brown, about 5-7 minutes.
  8. Add brown sugar, ketchup, apple cider vinegar, soy sauce, smoked paprika, Worcestershire sauce, and minced garlic to the skillet. Simmer gently, stirring occasionally, until glaze thickens, about 5 minutes. Remove from heat.
  9. After ribs have baked, remove foil and brush a generous layer of pineapple glaze over the ribs.
  10. Increase oven temperature to 425°F (220°C) and return ribs to the oven, uncovered, for 15-20 minutes to caramelize the glaze.
  11. Remove ribs from oven and let rest for 5-10 minutes before slicing between the bones.
  12. Optional: Spoon any leftover glaze over ribs before serving for extra flavor.

Notes

Remove the membrane from ribs for tenderness. Watch glaze carefully during final caramelizing step to avoid burning. Leftover glaze can be spooned over ribs after resting for extra moisture and flavor. Fresh pineapple caramelizes better than canned; if using canned, drain well. For gluten-free, use gluten-free soy sauce or tamari and omit Worcestershire sauce or use gluten-free version.

Nutrition

Keywords: baby back ribs, BBQ ribs, pineapple glaze, sheet pan recipe, easy ribs, caramelized pineapple, smoky ribs, backyard BBQ

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