As I was browsing the internet for recipes and inspiration to cook my rack of ribs, this Filipino recipe caught my eye. Perhaps it was because it is something different, unlike the usual oven roasted ribs or soup. Or maybe because it was the pineapples used in the recipe that intrigued me. Nonetheless, I knew I had to give it a go, in order to know what the recipe is like.
Knowing that the recipe calls for pineapples and pineapple juice, I know the sauce is going to reduce into a glaze like consistency. I can expect sweetness and tangy-ness from the pineapples, the acid in the juice and the time used to braise the meat ensures that the ribs are going to be fall off the bone tender and succulent. The starch in the potatoes helped to thicken the sauce a little more, and at the same time soak up all the goodness in the gravy. This dish itself is substantial enough on it’s own when served over steamed rice.
Braised Pineapple Pork Ribs
- 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
- Heat pan over medium high heat and add oil.
- Cook potatoes until golden, then remove from pan, and set aside.
- In the same pan, saute onion and garlic until soft and fragrant.
- Add ribs to pan and lightly brown ribs.
- Pour in ginger, pineapple juice, soy sauce, pineapple cubes, brown sugar, and chicken stock.
- Stir to combine, and bring to boil.
- Lower heat to a simmer, cover and cook for 1 1/2 hours or until meat is tender, adding some water if needed.
- In the last 15 minutes of cooking, add in cubed potatoes.
- Season with salt and pepper to taste.
- When done, remove from heat and garnish with chopped spring onions.