Braised Pineapple Pork Ribs
Baby back ribs braised in pineapple juice and pineapple cubes until fall off the bone tender. The sweet, savoury, and tangy ribs melts in the mouth. I love biting into the golden potatoes that have soaked up all the goodness of the gravy!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg baby back ribs (membrane removed and cut into individual ribs)
- 1 potato (peeled and cubed)
- 1 small yellow onion (cut into wedges)
- 4 cloves garlic (lightly smashed)
- 1 inch thumb ginger (grated)
- 1 cup pineapple juice
- 2-3 tbsp soy sauce
- 1 cup cubed pineapples
- 2 cups low sodium chicken stock
- 1/2 tsp brown sugar
- Salt and pepper to taste
- 2 tbsp cooking oil
- Water as needed
- Chopped spring onions to garnish
Instructions
- 1
Heat pan over medium high heat and add oil.
- 2
Cook potatoes until golden, then remove from pan, and set aside.
- 3
In the same pan, saute onion and garlic until soft and fragrant.
- 4
Add ribs to pan and lightly brown ribs.
- 5
Pour in ginger, pineapple juice, soy sauce, pineapple cubes, brown sugar, and chicken stock.
- 6
Stir to combine, and bring to boil.
- 7
Lower heat to a simmer, cover and cook for 1 1/2 hours or until meat is tender, adding some water if needed.
- 8
In the last 15 minutes of cooking, add in cubed potatoes.
- 9
Season with salt and pepper to taste.
- 10
When done, remove from heat and garnish with chopped spring onions.