Joe’s Easiest Baby Back Ribs II

A juicy and tender rack of baby back ribs covered in a rich, glossy barbecue glaze with charred edges. The ribs are resting on a rustic wooden cutting board with delicious sauce dripping along the edges, highlighting their smoky, caramelized flavor. Blurred background elements suggest a casual dining setup with additional dishes.

These tender, sweet, and tangy baby back ribs are as easy as they come—just mix the sauce, bake, and enjoy! With a simple pineapple glaze made from ketchup, soy sauce, brown sugar, and vinegar, the ribs develop a rich, caramelized flavor while staying juicy and tender. No need for a grill—just pop them in the oven, and in a couple of hours, you’ll have fall-off-the-bone ribs perfect for any occasion.

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Serving Size: 4
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Ingredients

  • 1/4 cup vinegar
  • 1/2 cup ketchup
  • 1 Tbl soy sauce
  • 1 (8 oz) can crushed pineapple, with juice
  • 3 Tbl brown sugar
  • 1/4 cup vinegar
  • 1/2 cup ketchup
  • 1 Tbl soy sauce
  • 1 (8 oz) can crushed pineapple, with juice
  • 3 Tbl brown sugar

Instructions

  1. Preheat oven to 325° F (165° C).In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple.
  2. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes. Arrange a layer of ribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of baby back ribs, and top with remaining sauce. Cover pan tightly with foil. Bake in a preheated oven until done, about 1-1/2 to 2 hours.

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