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Braised Pineapple Pork Ribs

Servings 4


  • 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.


Adapted from kawaling pinoy