Pineapple and Sesame Glazed BBQ Ribs

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Honey Ginger Balsamic Glazed BBQ Ribs


  • 4 racks baby back ribs 8 lbs
  • 12 cloves Garlic mashed or minced
  • 3 tbsps. MTOO Pineapple Balsamic Vinegar
  • 3 tbsps. dark brown sugar
  • 1 tbsp. Delizia Toasted Sesame Oil
  • 1 tbsp. sea salt
  • 3/4 cup MTOO Pineapple Balsamic Vinegar
  • 3 tbsps. Honey
  • 2 tbsps. Soy Sauce
  • 1 tsp. Delizia Toasted Sesame Oil
  • toasted sesame seeds for garnish optional


  • For the marinade: Mix together the Pineapple white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
  • For the Glaze: Combine the Pineapple white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
  • For the ribs: Prepare the grill and preheat the oven to 275 degrees. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
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  1. jessica says:

    Hi Barbara,
    I would think a slow cooker for the ribs would be fantastic! I don’t use the slow cooker as often as I should though so am not 100% sure how to adapt it. Yes, wings can be refrigerated over night.

  2. Barbara A.Carroll says:

    Could the recipe for Honey Ginger Balsamic Glazed BBQ Ribs be adapted to a slow cooker and I’m sure the marinated wings are to be refrigerated over night.

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