Ree Drummond's Brown Sugar Ribs with Pineapple Relish The Pioneer Woman Food Network

Ree's baby back ribs are tender, caramelized and topped with a refreshing pineapple relish.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Brown Sugar Ribs with Pineapple Relish
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Ribs:
3/4 cup packed brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 cloves garlic, minced
2 oranges, juiced
2 racks baby back ribs (pork ribs), cut into 2-rib pieces

Relish:
1 1/2 cups diced fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
1/2 teaspoon chili powder
Pinch kosher salt
1 jalapeo, seeded and diced
1 small red onion, diced
1 lime, zested and juiced

Directions

For the ribs: Preheat the oven to 325 degrees F.

Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.

Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose.

Bake until very tender, about 2 hours.

For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeo, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.

Remove the ribs from the oven and preheat the broiler.

Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.

Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.

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Ree Drummond's Brown Sugar Ribs with Pineapple Relish | The Pioneer Woman | Food Network
https://youtu.be/NNdd6A0Xx04