- 4 lb (1.8 kg) pork back ribs
- 1 tbsp (15 mL) dried thyme
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) ground coriander
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) ground allspice
- 1 pinch nutmeg
- 2 tsp (10 mL) vegetable oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 tsp (5 mL) minced fresh ginger
- 1 can (14 oz/398 mL) crushed pineapple, (undrained)
- 1 jalapeño pepper, seeded and finely chopped
- 1 tbsp (15 mL) vinegar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 tsp (5 mL) cornstarch
- 1 green onion, thinly sliced
- Remove membrane from underside of ribs, if attached.
- Combine thyme, garlic powder, coriander, salt, cayenne pepper, black pepper, ginger, allspice and nutmeg. Rub all over ribs. Cover and refrigerate for 2 hours.(Make-ahead: Refrigerate for up to 24 hours.)
- Place ribs, bone side down, in roasting pan; tent with foil. Roast in 350ºF (180ºC) oven until meat is fork-tender, about 2 hours. Brush tops with pan drippings. Broil until browned, about 3 minutes.
- Meanwhile, in saucepan, heat oil over medium-high heat; sauté onion, garlic and ginger until softened, about 3 minutes. Add pineapple, jalapeño pepper, vinegar, salt and pepper; cook, stirring occasionally, for 3 minutes.
- Combine cornstarch with 2 tbsp water; stir into pineapple mixture and boil, stirring constantly, until thickened, about 1 minute. Stir in green onion. Let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with ribs.