Easy Baby Back Ribs Sheet Pan with Pineapple Glaze

Introduction

Did you know that Baby Back Ribs are one of the most searched-for dinner recipes, with over 1.2 million monthly searches in the US alone? Yet, many home cooks are intimidated by the perceived complexity and long smoking times. What if you could achieve fall-off-the-bone, sticky-sweet ribs with minimal hands-on effort and just one pan? This Easy Baby Back Ribs Sheet Pan with Pineapple Glaze is your answer. By combining the convenience of sheet-pan cooking with the vibrant, tropical sweetness of pineapple, this recipe delivers maximum flavor with minimal cleanup. It’s the perfect solution for a weeknight dinner that feels like a weekend feast, guaranteed to impress family and guests alike.

Ingredients List

Gather these simple ingredients for a symphony of sweet, savory, and smoky flavors. I’ve included sensory notes and easy substitutions to make this recipe your own.

• For the Ribs:
  • 2 full racks of baby back ribs (about 4-5 lbs total): Look for ribs with a nice pink color and a good meat-to-bone ratio. The membrane on the back should be intact and pearly white. Substitution: St. Louis-style ribs will work but require a slightly longer cook time.
  • 2 tbsp olive oil: For a rich base. Substitution: Avocado oil for higher heat tolerance.
  • 2 tbsp smoked paprika: Provides a deep, woodsy aroma and a beautiful red hue.
  • 1 tbsp garlic powder: For savory, umami depth.
  • 1 tbsp brown sugar: Adds a subtle caramel note to the dry rub.
  • 2 tsp kosher salt & 1 tsp black pepper: The essential flavor enhancers.
  • 1 tsp onion powder & 1/2 tsp cayenne pepper (optional): For extra savory warmth and a gentle kick.
• For the Pineapple Glaze & Veggies:
  • 1 ½ cups fresh pineapple juice (or high-quality bottled): The star of the show! It should smell bright and tropical. This creates a sticky, tangy-sweet glaze that caramelizes beautifully.
  • 1/3 cup honey: For natural sweetness and gloss. Substitution: Maple syrup for a deeper flavor.
  • 1/4 cup soy sauce or tamari: Provides salty, savory balance (umami). Substitution: Coconut aminos for a gluten-free, slightly sweeter option.
  • 2 tbsp rice vinegar: A touch of acidity to cut through the richness.
  • 2 cloves garlic, minced: Fresh garlic adds a pungent, aromatic punch.
  • 1 tbsp fresh ginger, grated: Lends a warm, spicy zing.
  • 2 bell peppers (1 red, 1 yellow), sliced: They add a crisp-tender texture and vibrant color. Their natural sweetness roasts perfectly alongside the ribs.
  • 1 red onion, sliced: Becomes wonderfully sweet and jammy when roasted.
• For Serving: Cooked white or brown rice, and fresh cilantro or sliced green onions for garnish.

Timing

Compared to traditional low-and-slow smoking or grilling methods for ribs, which can take 5-6 hours, this sheet-pan method is a game-changer. The 1 hour 50 minute total time is primarily hands-off roasting time, freeing you up to prepare sides or simply relax. The prep is straightforward and takes less than half an hour, making this a viable option for a busy weeknight while delivering weekend-worthy results.

The vibrant pineapple glaze caramelizes on the ribs, creating a sticky, sweet, and savory crust.

Step-by-Step Instructions

Step 1: Prepare the Ribs

Pat the baby back ribs completely dry with paper towels. This is crucial for the seasoning to stick and for proper browning. Using a small knife or your fingers, loosen the thin, silvery membrane on the bone side of each rack. Grab it with a paper towel and pull it off in one piece—this allows the seasoning to penetrate the meat and makes the ribs more tender. In a small bowl, mix the smoked paprika, garlic powder, brown sugar, salt, pepper, onion powder, and cayenne. Drizzle the ribs with olive oil and rub it all over. Generously massage the dry rub mixture onto both sides of the ribs, ensuring every nook and cranny is coated. Let them sit at room temperature for 20-30 minutes while you preheat the oven to 300°F (150°C). This brief rest allows the flavors to start melding.

Step 2: Make the Glaze

While the oven heats and the ribs rest, make your magical pineapple glaze. In a small saucepan, combine the pineapple juice, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, then reduce the heat to medium-low. Let it cook, stirring occasionally, for 15-20 minutes, or until it has reduced by about half and has thickened to a syrup-like consistency that will coat the back of a spoon. You should be able to smell the beautiful fusion of tropical pineapple and savory aromatics. Set aside to cool slightly—it will continue to thicken as it cools.

Step 3: Assemble the Sheet Pan

Take a large, rimmed baking sheet (half-sheet pan, 18″x13″). For easier cleanup, you can line it with heavy-duty aluminum foil or parchment paper. Place the seasoned rib racks bone-side down in the center of the pan. They can be side-by-side or slightly overlapping. Scatter the sliced bell peppers and red onion around the ribs in a single layer. Drizzle the vegetables with a little extra olive oil and a pinch of salt and pepper.

Step 4: Roast and Glaze

Place the sheet pan in the preheated 300°F (150°C) oven on the middle rack. Roast for 1 hour. After the first hour, carefully remove the pan from the oven. The ribs should be tender and starting to pull back from the bones. Using a pastry brush or spoon, generously baste the top of the ribs with about half of the prepared pineapple glaze. Return the pan to the oven. Increase the oven temperature to 400°F (200°C) and roast for an additional 20-30 minutes. During the last 10 minutes, baste the ribs once more with the remaining glaze. This two-stage cooking and glazing process ensures the ribs become incredibly tender first, then develop a gorgeous, caramelized, sticky crust.

Step 5: Rest and Serve

Once the ribs are deeply caramelized and the vegetables are tender with slightly charred edges, remove the pan from the oven. This is the most important step for juicy ribs: tent the entire pan loosely with foil and let the ribs rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. While they rest, prepare your rice and chop fresh cilantro or green onions. To serve, slice the ribs between the bones into individual portions. Plate them alongside the roasted peppers and onions and a mound of fluffy rice. Drizzle any remaining pan juices over the top and garnish with fresh herbs.

Nutritional Information

Estimated per serving (1/4 rack of ribs with vegetables, without rice):

• Calories: ~520 kcal
• Protein: 35g
• Fat: 32g (Saturated: 11g)
• Carbohydrates: 28g
• Fiber: 3g
• Sugars: 22g (primarily from natural pineapple and honey)
• Sodium: ~950mg

Healthier Alternatives

You can easily adapt this recipe for dietary preferences without sacrificing the signature sweet and sticky flavor profile:

• Lower Sugar: Replace the honey with a monk fruit sweetener blend or use 100% pure pineapple juice (no added sugar) and reduce the quantity by 1/4 cup. The natural fruit sugars will still caramelize beautifully.
• Lower Sodium: Use low-sodium soy sauce or coconut aminos, and reduce the added salt in the dry rub by half.
• Leaner Protein: While the recipe is designed for ribs, you can use a leaner cut like pork tenderloin, cut into medallions. Reduce the initial roasting time to 25-30 minutes at 375°F before glazing.
• Extra Veggies: Boost the fiber and nutrients by adding broccoli florets or sliced zucchini to the sheet pan during the last 20-25 minutes of cooking.

Serving Suggestions

This dish is a complete meal on a pan, but here are some ideas to round out your table:

• Classic: As written, with steamed jasmine or brown rice to soak up the incredible glaze and pan juices.
• Low-Carb/Keto: Serve over cauliflower rice or with a crisp side salad dressed with a lime vinaigrette.
• Summer BBQ Vibe: Add classic sides like tangy coleslaw, cornbread, or grilled corn on the cob.
• Extra Refreshment: A simple cucumber salad or quick-pickled red onions cut through the richness perfectly.
• For a Crowd: Double the recipe using two sheet pans (rotate them in the oven halfway through). Serve with a big bowl of rice and beans.