{"id":18621,"date":"2010-09-26T23:00:13","date_gmt":"2010-09-27T03:00:13","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=41"},"modified":"2010-09-26T23:00:13","modified_gmt":"2010-09-27T03:00:13","slug":"pineapple-honey-glazed-pork-with-broiled-pineapple","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2010\/09\/26\/pineapple-honey-glazed-pork-with-broiled-pineapple\/","title":{"rendered":"Pineapple Honey-Glazed Pork with Broiled Pineapple"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>This recipe was torn from a magazine and held on the refrigerator with a magnet for years. When I moved to Texas, I wanted desperately to make it, but didn&#8217;t have the recipe. I sent an email message home with instructions on where the recipe was on the refrigerator. Mom typed it up and sent it to me. So tasty!<\/em><\/p>\n<p class=\"summary\"><em>The recipe works well for ribs, but I&#8217;m too lazy to deal with all the bones. I typically substitute boneless pork chops (see the <a href=\"#variations\">Variations<\/a> below).<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li>2 slabs (5-6 lbs) pork spareribs\n<\/li>\n<li>1 (12 oz) can sliced pineapple, packed in juice <\/li>\n<li>1\/2 cup ketchup<\/li>\n<li>1 Tbsp soy sauce      <\/li>\n<li>1\/4 cup honey <\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li>Preheat oven to 350&deg;F.  <\/li>\n<li>Place a wire rack on a baking sheet, arrange ribs on top and bake for 1 hour. <\/li>\n<li>Drain pineapple, retaining 1\/2 cup pineapple juice.<\/li>\n<li>In a small bowl, stir ketchup, soy sauce, honey, and pineapple juice together. <\/li>\n<li>Increase the heat to 375&deg;F.  <\/li>\n<li>Baste the ribs with the marinade, and bake for another half hour, basting every 10 minutes.  <\/li>\n<li>Turn ribs over and continue baking and basting for half an hour more, until ribs are dark, glazed, and fork tender. <\/li>\n<li> Lightly brush pineapple slices with oil. <\/li>\n<li>Arrange in one layer on baking sheet.<\/li>\n<li>Broil for 15 to 20 minutes, until golden.  <\/li>\n<li>Cut ribs apart, and serve with broiled pineapple.<\/li>\n<\/ol>\n<\/div>\n<div class=\"variations\">\n<a name=\"variations\"><\/a><\/p>\n<h4>Variations<\/h4>\n<ul class=\"variations\">\n<li> Substitute boneless pork chops or sliced pork tenderloin. Adjust cooking time for the size and thickness of the pork. <\/li>\n<li>Try this <strong>Crockpot Variation<\/strong>, which tastes much like sweet and sour pork:\n<ol>\n<li>Substitute boneless pork chops or pork tenderloin and cubed pineapple, packed in juice. Double remaining ingredients.  You can add chopped green and red peppers as well.<\/li>\n<li>Cut boneless pork chops or pork tenderloin into 1&quot; cubes, and pan fry until edges are no longer pink.<\/li>\n<li>Place the pork and  drained pineapple (retain 1 cup juice) in a crockpot. <\/li>\n<li>In a separate bowl, combine retained pineapple juice, 1 cup ketchup, 2 Tbsp soy sauce, 1\/2 cup honey, and a cup of water. <\/li>\n<li>Pour sauce over pork and pineapple, stirring to coat evenly. <\/li>\n<li>Allow to cook 3 to 4 hours, or until pork is fork tender. <\/li>\n<li>Serve  over rice. <\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<table>\n<tr>\n<td>\n<p class=\"duration\"><span class=\"hrlabel\">Time Required: <\/span><span class=\"hritem\">2&frac12; hours <\/span><\/p>\n<\/td>\n<td>\n<p class=\"yield\"><span class=\"hrlabel\">Servings: <\/span><span class=\"hritem\">6<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was torn from a magazine and held on the refrigerator with a magnet for years. When I moved to Texas, I wanted desperately to make it, but didn&#8217;t have the recipe. I sent an email message home with instructions on where the recipe was on the refrigerator. Mom typed it up and sent [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[411],"tags":[468,513,517],"class_list":["post-18621","post","type-post","status-publish","format-standard","hentry","category-main-dish","tag-crockpot","tag-pineapple","tag-pork"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Ql","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18621"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18621\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}