Teriyaki Ribs with Grilled Pineapple

Great ribs don’'t need hours of preparation. With the help of the microwave oven, these sweet and tangy ribs are ready in only 30 minutes from start to finish.


    Pineapple and Ribs
  • 1 pineapple
  • 1 rack (2 1/2-3 lb/1.1-1.4 kg) pork loin back ribs (baby back ribs)
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 1/4 cup (50 mL) water
  • 1/2 cup (125 mL) teriyaki baste and glaze
  • 1/2 cup (125 mL) pineapple preserves
  • 1/4 cup (50 mL) ketchup
  • 1 garlic clove, pressed
  • 1/4-1/2 tsp (1-2 mL) cayenne pepper


  1. Prepare grill for direct cooking over medium-high heat. For pineapple, cut off top and bottom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple crosswise into 1/2-in. (1-cm) slices; remove core using The Corer™. Cut slices in half.

  2. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook's Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Digital Pocket Thermometer registers 160°F (71°C) when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.

  3. Meanwhile, for sauce, combine ingredients in Small Batter Bowl. Reserve 1/2 cup (125 mL) of the sauce. Pour remaining sauce into Stainless (4-qt./4-L) Mixing Bowl; add cooked ribs and toss to coat.

  4. Grill ribs and pineapple slices 5-7 minutes or until grill marks appear, turning and brushing occasionally with reserved sauce.


  • 4  servings

Nutrients per serving:

Calories 750, Total Fat 40 g, Saturated Fat 15 g, Cholesterol 160 mg, Carbohydrate 56 g, Protein 40 g, Sodium 1390 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

3 1/2 fruit, 5 1/2 high-fat meat (3 1/2 carb) 

Cook's Tips:

The membrane found underneath the rack is tough and holds in excess fat. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Grasp the corner of the membrane and gently pull it away from the bones.

Teriyaki baste and glaze is a thickened teriyaki sauce found in the Asian section of most grocery stores. To substitute, combine 1/2 cup (125 mL) thin teriyaki sauce, 1/4 cup (50 mL) cold water and 1 tbsp (15 mL) cornstarch in (1.5-qt./1.5 L) Saucepan. Bring to a boil, whisking constantly until thickened using Stainless/Silicone Sauce Whisk.

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