Easy Baby Back Ribs Sheet Pan with Pineapple Glaze Recipe

If you’re searching for a show-stopping dish that transforms everyday ingredients into something spectacular, look no further than Easy Baby Back Ribs Sheet Pan with Pineapple Glaze. These ribs come out meltingly tender, glazed in a glossy sweet-and-tangy sauce that bursts with pineapple brightness and ginger warmth. Paired with colorful bell peppers and finished with a scattering of sesame seeds and scallions, this recipe is a joy to make and even more delightful to eat. Whether you’re feeding a hungry crew or just treating yourself, it’s a feast you’ll want on regular rotation.

Ingredients You’ll Need

The magic of Easy Baby Back Ribs Sheet Pan with Pineapple Glaze lies in the clever balance of a handful of pantry staples and a fresh pop of produce. Each ingredient works together to deliver flavor, tenderness, and irresistible color to the table. Here’s exactly what you’ll need and why you’ll appreciate every bit.

• Diced pineapple (20 oz can): Adds natural sweetness and juicy tang, forming the backbone of the glaze and finishing off the ribs with a tropical twist.
• Rice vinegar (1 cup): Brightens the sauce and keeps the flavors lively with gentle acidity.
• Vegetable oil (1 cup): Helps the glaze emulsify and keeps everything tender and moist.
• Soy sauce (2 tbsp): Delivers umami depth that grounds all the other sweet and tangy notes.
• Fresh ginger (1/4 cup, grated or minced): Brings warmth and complexity that pairs perfectly with pineapple.
• Ketchup (1 cup): Provides rich color and a touch of comforting familiarity to the glaze.
• Honey (2 tbsp): Boosts the gloss and stickiness of the glaze for perfectly lacquered ribs.
• Garlic (5 cloves, minced): Adds savory punch and aromatic depth.
• Cornstarch (2 tbsp): Thickens the glaze until it clings luxuriously to the meat.
• Baby back ribs (3 1/2 lbs, 1 rack): The star of the dish, chosen for their tenderness and rich flavor.
• Salt (1 tbsp): Enhances every layer of taste, inside and out.
• Pepper (1 tbsp): Balances sweet and tangy with a gentle nudge of heat.
• Red bell peppers (2, diced): Lend juicy crunch and a pop of festive color.
• Green bell peppers (2, diced): Give a mellow grassy note and more vibrant hues.
• Sesame seeds (2 tsp): Add mild nuttiness and a delightful finishing texture.
• Fresh scallions (2 tbsp, sliced): Bring zesty freshness and visual appeal at serving time.
• White rice (for serving): Provides the perfect fluffy canvas to soak up every last drop of the pineapple glaze.

How to Make Easy Baby Back Ribs Sheet Pan with Pineapple Glaze

Step 1: Preheat the Oven

Start by setting your oven to a gentle 275°F (140°C). This low-and-slow approach is the secret behind meltingly tender ribs in the Easy Baby Back Ribs Sheet Pan with Pineapple Glaze. Give your oven a few minutes to come up to temperature while you prepare your ingredients.

Step 2: Prepare the Pineapple Glaze

Strain the juice from your can of diced pineapple into a large saucepan—set the fruit aside for later. To that saucepan, add your rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, and cornstarch. Whisk everything together, then place over high heat. Keep stirring as the glaze thickens—about 10 minutes—until it’s glossy and the consistency of honey. Divide this luscious sauce in half: one portion for glazing the ribs now, and one for finishing later.

Step 3: Season and Glaze the Ribs

Lay your rack of baby back ribs on a sturdy sheet pan. Sprinkle both sides liberally with salt and pepper to enhance every bite. Next, brush the ribs generously with half of your prepared pineapple glaze. Let that glaze sink in for a few minutes while the oven finishes preheating.

Step 4: Bake the Ribs Low and Slow

Cover the sheet pan tightly with aluminum foil—this locks in all the flavor and moisture. Slide the tray into your oven and bake for 2 full hours. The ribs will quietly work their magic, becoming impossibly tender and infused with that gingery-pineapple goodness.

Step 5: Crank Up the Heat

After the first bake, remove the ribs from the oven and carefully peel back the foil. Turn up your oven to 400°F (200°C). This temperature boost will set the stage for caramelized edges and beautifully roasted veggies.

Step 6: Add Peppers, Glaze, and Pineapple

Scatter the diced red and green bell peppers around the ribs on the sheet pan. Take your reserved pineapple chunks and nestle them over the ribs. Pour the second half of your glorious glaze over the peppers, giving everything a gentle toss so every piece shines.

Step 7: Roast Until Glorious

Slide the pan back into the oven, uncovered this time, for another 20 minutes. The glaze will bubble and thicken, while the peppers become just-tender and the pineapple caramelizes beautifully on top of the ribs.

Step 8: Finish and Serve

Let the sheet pan rest for a few minutes before slicing between the bones for individual ribs. Shower the top with sesame seeds and plenty of fresh scallions for that final burst of flavor and crunch. Serve your Easy Baby Back Ribs Sheet Pan with Pineapple Glaze over a mound of fluffy white rice and prepare for complete joy.

How to Serve Easy Baby Back Ribs Sheet Pan with Pineapple Glaze

Garnishes

A sprinkle of sesame seeds and fresh scallions adds just the right amount of crunch and brightness on top of the glistening ribs. For an extra finishing touch, you can add a few extra pineapple chunks or even a touch of fresh cilantro if you have it on hand. This little flourish is the easiest way to make your Easy Baby Back Ribs Sheet Pan with Pineapple Glaze look and taste restaurant-worthy.

Side Dishes

Steamed white rice is a classic companion—it soaks up every drop of that vibrant pineapple glaze and keeps things simple and satisfying. If you want a little variety, a quick cucumber salad or lightly sautéed snow peas would add a crisp, cool counterpoint. But honestly, these ribs are such a star you really don’t need much else!

Creative Ways to Present

For a fun twist, try slicing the ribs into individual bones before adding the final glaze and roasting. Arrange them in a circular pattern around a big platter piled with rice, peppers, and pineapple. Or, for more casual occasions, serve them right off the sheet pan—let everyone dig in, family-style. Either way, the rainbow of colors and glossy glaze make this dish irresistible to behold.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store them in an airtight container in the fridge. The flavors of the Easy Baby Back Ribs Sheet Pan with Pineapple Glaze deepen overnight, and the ribs are just as craveable the next day. Don’t forget to scoop up every bit of the pepper-pineapple medley for easy lunchbox magic.

Freezing

These ribs freeze surprisingly well. Once cooled, wrap portions tightly in foil and place in a freezer-safe bag or container. They’ll keep happily for up to two months. Thaw overnight in the refrigerator when you’re ready for a repeat performance of this tropical feast.

Reheating

To revive the ribs, place them (and all their saucy extras) on a baking sheet, cover loosely with foil, and warm at 300°F (150°C) until hot and steamy. If you’re in a hurry, a microwave works too—just splash a little water over the ribs first so they don’t dry out. Take a minute to garnish with fresh scallions before serving for best results.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple will work beautifully for the glaze and topping, though you may want to add a tablespoon or two of water to replace the liquid from the can. The flavor will be even brighter and more vibrant with fresh fruit.

Can I prepare Easy Baby Back Ribs Sheet Pan with Pineapple Glaze ahead of time?

Yes, you can! Prepare and bake the ribs through the first slow roasting step, then cool and refrigerate. When you’re ready to serve, pick up from the step where you add the bell peppers, pineapple, and remaining glaze. It’s a wonderful way to get ahead for a stress-free dinner.

What if I don’t have rice vinegar?

No problem! You can substitute apple cider vinegar or even white wine vinegar. Just know that each will impart a slightly different but equally delicious tang to the glaze. The Easy Baby Back Ribs Sheet Pan with Pineapple Glaze is super forgiving and adapts well to swaps.

Can I use a different cut of ribs?

Certainly! While baby back ribs yield the most tender results, spare ribs or St. Louis style ribs also work. Just keep in mind they may need a few extra minutes in the oven to become fall-apart tender.

Is this dish spicy?

Not particularly—there’s just enough pepper and ginger to warm things up, but nothing overwhelming. If you want extra heat, try adding a pinch of red pepper flakes when you mix up your glaze, or serve with a drizzle of chili oil on the side.

Final Thoughts

Make a date with the Easy Baby Back Ribs Sheet Pan with Pineapple Glaze—it’s a recipe that’s both irresistibly flavorful and surprisingly easy to pull off. Whether you’re cooking for your favorite people or just need a quick change from the usual, these ribs bring brightness, tenderness, and the comfort of a home-cooked feast. Don’t wait for a special occasion; any night can become a celebration with this dish!

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