From NYTimes Cooking. Delicious with our ribs.
Ingredients:
For the Ribs 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon kosher salt (such as Diamond Crystal) ½ teaspoon black pepper 3 to 4 pounds St. Louis- or country-style pork ribs, cut into individual ribs (see Tips) 2 tablespoons vegetable or canola oil for searing, plus more if necessary 1 medium onion, sliced 4 cloves garlic, smashed 1 cup pure pineapple juice ⅓ cup soy sauce 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce For the Glaze ½ cup ketchup ¼ cup honey 2 to 3 tablespoons (light or dark) brown sugar 1 tablespoon unsalted butter For serving Cooked white rice, cornbread or coleslaw, optional
Preparation:
Prepare the ribs: Heat the oven to 300 degrees. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt and pepper. Pat the ribs dry with paper towels and rub the seasoning evenly over every side.
Heat the oil in a large Dutch oven over medium-high until shimmering. Working in batches so the pot is not crowded and lowering the heat as necessary to avoid scorching, sear the ribs on all sides until deeply browned, 2 to 3 minutes per side. Transfer to a plate as they finish.
Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and just beginning to color, 2 to 3 minutes. Pour in the pineapple juice, soy sauce, vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the ribs and any accumulated juices to the pot, nestling them into the liquid — it should come about halfway up the ribs. Cover and transfer to the oven. Bake for 1 hour, remove the ribs from the oven and gently toss and rearrange. Return to oven and cook another 45 minutes to 1 hour, until very tender but not falling off the bone. Remove the Dutch oven from the oven and uncover it. Raise the oven temperature to 400 degrees.
While the oven heats, prepare the glaze: Combine the ketchup, honey, brown sugar and butter in a small saucepan. Bring to a simmer over medium heat, reduce heat to medium-low and cook, stirring occasionally, for about 5 minutes, until the glaze is thick enough to coat the back of a spoon.
Transfer the ribs to a rack set on a baking sheet. Pour or brush the glaze over the ribs, turning each piece to coat. Return the ribs to the oven and cook for 5 to 7 minutes, until caramelized. If you’d like, skim the fat from the braising liquid in the pot. Serve the ribs hot, with the braising liquid spooned over rice or reduced into a sauce on the side.