St. Louis Ribs with Candied Orange & Pineapple 

Some time in the oven helps this cut develop melt-in-your mouth textures, for those pull-apart ribs you’re always after. And a sweet, savory, and acidic pineapple orange sauce plays beautifully off the rich fats of Ibérico ribs. 


  • 1 28-35 oz. Campo Grande St. Louis Ribs 
  • Salt
  • Black pepper 
  • 1 small can of pineapple in syrup 
  • 1 Tablespoon soy sauce 
  • Juice from 1 orange
  • 1.5 oz sugar 
  • 6 slices candied orange, or fresh orange 
  • 1 Tablespoon cinnamon 
  • 4 Tablespoons orange marmalade 
  • 1 Tablespoon mustard

Serves 2




  1. Preheat oven to 350ºF. Season ribs with salt and pepper on all sides and place on a large baking pan. 
  2. Drain the pineapple and reserve the syrup. In a small saucepan on medium heat, cook 2 Tablespoons of the pineapple syrup, soy sauce, orange juice, sugar, half the orange slices (cut into thin strips), and cinnamon for 15 minutes. 
  3. Using a pastry brush or spoon, brush ribs with the orange marmalade and mustard. 
  4. Spread the remaining whole orange slices and 2-3 pineapple slices (chopped) over the ribs. 
  5. Lower the oven temperature to 250ºF. 
  6. Cook ribs for 3 hours, drizzling with the savory syrup sauce every now and then to intensify the flavor. 
  7. Once cooked, remove from the oven and let the ribs rest for a few minutes. Reheat the savory syrup sauce, cut into individual ribs, and drizzle with more sauce. ¡Buen provecho!

Shop now our collections

Ultimate Iberico Box Ultimate Iberico Box
Rated 4.8 out of 5
Based on 72 reviews
BBQ Grillmaster Box BBQ Grillmaster Box
Rated 4.7 out of 5
Based on 39 reviews
Ibérico Pork Box Ibérico Pork Box
Rated 4.9 out of 5
Based on 236 reviews
Vaca Vieja Prime Rib Chuletón Vaca Vieja Prime Rib Chuletón
Spanish Fish Box Spanish Fish Box
Rated 5.0 out of 5
Based on 5 reviews
Gift Cards Gift Cards

Gift Cards

From $100

Leave a comment

All comments are moderated before being published