Pineapple and Red Chile-Glazed Baby Back Ribs

1. 1

   Preheat the oven to 400.

2. 2

   In a small bowl, combine the pineapple, garlic, chiles and ginger.

3. 3

   Set the racks in a small roasting pan, meaty side up, and season generously with salt and pepper.

4. 4

   Spoon half of the pineapple mixture over each rack of ribs, spreading it evenly.

5. 5

   Pour 1/2 cup of water into the pan, cover tightly with foil and roast for 30 minutes.

6. 6

   Remove the pan from the oven and increase the temperature to 500.

7. 7

   Uncover the ribs and baste them with the pan juices.

8. 8

   Roast them on the top rack of the oven for 15 minutes, rotating the pan and basting every 5 minutes with the pan juices, until nicely glazed on top.

9. 9

   Let the ribs rest for 10 minutes, then cut down between them and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.