You Won’t Believe How Juicy These Ribs Are | Toni Chapman | NYT Cooking
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Toni Chapman shows us how to make her sticky pineapple ribs, which are braised low and slow in a sweet-savory mix of pineapple juice, soy sauce, garlic and onion, then finished under high heat with a glossy ketchup-honey glaze that caramelizes into something sticky and a little smoky. Because the ribs are cut apart instead of being cooked as a rack, each one gets perfectly seasoned and completely glazed all over.
“If you’re not leaving a ribs session with your fingers all messed up, and licking them all up, you’re not doing it right,” she said.
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22 Comments
I'm a pescatarian how dare you
❤
For those who don’t know Toni, she’s an absolute sweetheart with a huge passion for her culture ❤
Those ribs looks delicious, can’t wait to try this! I’d like to see more of this cook
Why is she cutting the ribs before cooking, is that normal?
I am always amazed by people without any formal training, or real life experience working in professional kitchens, claiming to be a Recipe Developer. 🤔
Omg drooling just like mom use to make in the dead of winter when you are craving for bbq ribs
Enjoy Meat Naturally – raw and bloody with pus, vomit, urine and feces. Or – Go Vegan.
One of Pop up Restaurants Menu ❤❤🎉
omfg this looks amazing, I have to make it immediately
She's my kind of kitchen savage and absolutely made my day. I've got spare ribs and baby-backs from our favorite PriceSmart here in Nicaragua in the freezer, so when I'm ready take this recipe for a spin, I''ll thaw the spare ribs and cut them into St. Louis ribs and rib tips. That knife work ain't rocket science and I'm no butcher–there's no end of videos showing how to do it on YouTube. And the next time we drive to Managua, we'll come home on a scenic route that runs through some steep hills and small valleys, both of which are bristling with pineapple shrubs. Small shacks line the road where families sell beautiful golden pineapples and bottles of fresh pineapple juice. I've been eyeing braised rib recipes and this one is going to the head of the class, so thanks for that.
And I'm a NYT Cooking subscriber and I'd love to see more of this and a little less tofu and kale. Thanks again.
I see something that looks delicious, and it's not the ribs…
Love to see Toni in the NYT kitchen!
This was so much fun! I am very big on one-pot meals that start with sauteing and end with some variation of boiling.
Also I never realized I loved pork until I stopped eating it overcooked.
Oh man that voice is kind of hurting my ears😣
How about using country style ribs?
Thanks for subtitles the voice is grating my nerves. Nice recipe though
I wonder if this would also work with beef ribs
that fond looks burnt
You know I think those ribs, look almost as hot and amazing
Toni does ! I hope to see you soon do a whole cooking series or show.
In the good ole days Toni would have been a huge star on Food Network or even PBS.
Her channel is called @themoodyfoodytoni btw👍🏽❤
Wooster-shire.