Honey Pineapple Sticky Ribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Slabs of pork back ribs baked with a sweet, sticky glaze of honey, pineapple and teriyaki, then served on grilled pineapple slices drizzled with extra glaze.

Ingredients

2 cups teriyaki glaze
1⁄2 cup honey
1⁄2 cup pineapple juice
4 1⁄2 lb. pork back ribs in slabs
Salt and pepper, to taste
12 slices fresh pineapple, cut 1⁄2-in. thick
 

Steps

1. In saucepan, whisk teriyaki glaze, honey, and pine_ap_ple juice over low heat 2 min. until warm.

2. Season ribs with salt and pepper. Place in shallow hotel pan; cover with foil. Bake in 400°F. oven for 1 hr. Remove foil and bake 15 min. longer.

3. Cut slabs into individual ribs. Toss with 2 1⁄2 cups glaze mixture; return to hotel pan.

4. Bake glazed ribs 5 min. longer, or until glaze turns shiny and dark. Keep warm.

5. On gas or charcoal grill, grill pineapple slices 5 min., turning once. Remove from grill; brush with remaining 1⁄2 cup glaze mixture. Keep warm.

6. Per order: Place 1 pineapple slice on plate; arrange 3 ribs on top.
 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources