Description

Indulge in a mouthwatering Baby Back Ribs Sheet Pan Meal featuring tender, juicy ribs glazed with a sweet pineapple sauce, perfectly complemented by colorful bell peppers and served with fluffy rice. This all-in-one dish is incredibly easy to prepare, making it ideal for family dinners or gatherings with friends. With its delightful flavor combination and eye-catching presentation, this recipe ensures that everyone at your table will be impressed. Plus, the minimal cleanup means you can spend more time enjoying your meal and less time in the kitchen.

Ingredients

Scale

3 ½ lb baby back ribs
20 oz diced pineapple (1 can)
1 cup rice vinegar
1 cup vegetable oil
2 tablespoons soy sauce
¼ cup fresh ginger, grated or minced
1 cup ketchup
2 tablespoons honey
5 cloves garlic, minced
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
White rice, cooked

Instructions

Preheat oven to 275°F (140°C).
Prepare the glaze by whisking together drained pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch in a saucepan over high heat until thickened.
Season the ribs with salt and pepper; brush half of the glaze over them.
Cover with foil and bake for 2 hours.
Increase oven temperature to 400°F (200°C). Add bell peppers and reserved pineapple chunks; brush with remaining glaze.
Bake uncovered for an additional 20 minutes until vegetables are softened.

Prep Time: 15 minutes
Cook Time: 2 hours and 20 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 rib portion (250g)
Calories: 450
Sugar: 15g
Sodium: 800mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 90mg

Keywords: For added flavor, marinate the ribs in the glaze overnight. Feel free to substitute other vegetables like zucchini or carrots based on preference. Serve with extra rice or classic sides like coleslaw or baked beans for a complete meal.