Ingradients glaze marinade:
20 oz canned pineapple juice (save fruit for later)
1 cup rice vinegar
1 cup vegeteble oil
2 tbsp soy sauce
1/4 cup, sliced ginger
1 cup ketchup
2 tbsp honey
5 cloves, minced garlic
2 tbsp cornstarch
Ingradients:
1 rack baby back ribs
1 tbsp salt
1 tbsp pepper
2 diced red bell peppers
2 diced green bell peppers
canned pineapple
2 tsp sesame seeds
2 tbsp, sliced scallions
We cook glaze marinade: pineapple juice, rice vinegar, vegeteble oil, soy sauce, ginger, ketchup, honey, garlic and cornstarch. Divide save half for later.
Baby back ribs of salt, pepper and marinade. Cover it loosely with aluminum foil for cooking.
Baking, 275°F (140°C), 2 hours. We take out from the oven.
Open the aluminum foil, put the red and green pepper, reserved glaze marinade and pineapple.
Baking, 400°F (2000°C), 20 minutes.
Sprinkling sesame seeds and scallions.
https://www.youtube.com/watch?v=uXjqEWdcX-M
