Pineapple Pork Ribs

Looking for a zesty dinner recipe? These tasty pineapple pork ribs are sweet, tangy, and perfect for the entire family to enjoy!

I thawed a pack of baby back ribs Saturday night with plans to cook Loslos for today’s lunch. Crunchy breaded ribs, steamed rice, and ketchup…I was so looking forward to a fantastic meal.

And then, of course, I opened my pantry and boo-hoo! I only had about an inch of oil left, definitely not enough for deep-frying. Don’t ya just hate it when that happens?

I debated about doing a quick run to the grocery store but in the end, I decided to prepare the meat freestyle and just threw in whatever handy ingredients I had into the pot. Yey! Thank God for creativity because these pineapple pork ribs were the bomb!

I was pleasantly surprised how something I just winged turned out so good. The fall-off-the-bone tender ribs smothered in a sweet and tangy sauce are sure to be a dinner favorite.

I initially made the recipe using pork ribs but have since tried other cuts of meat and had equally delicious results.

For maximum flavor, choose parts such as pork shoulder which has plenty of fat and tough tissue that makes it ideal for braising or hocks which has a good combination of fatty skin, bones, and flesh that cooks low and slow into melt-in-your-mouth tenderness.

Cooking tips

• As the packing liquid will be added to the marinade, choose pineapple chunks canned in juice and not heavy syrup lest the dish turns overly sweet.
• Cut the baby back ribs into pieces between the bones. Make sure to cut into uniform thickness so they’ll cook evenly.
• Pan-fry the potatoes to help them keep shape when finished off in the stew.
• I like to add the pineapple tidbits early on as they caramelize during the low and slow cooking time and naturally sweeten the dish.

How to serve

• Serve for lunch or dinner with steamed rice or noodles and a vegetable side dish such as this crispy okra.
• To store leftovers, cool completely and transfer into airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
• To reheat, place in a wide pan and heat over low heat to an internal temperature of 165 F. Alternatively, microwave on HIGH at 2 to 3-minute intervals until warmed through, stirring well between intervals.

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4.34 from 3 votes

Pineapple Pork Ribs

These pork ribs with pineapple are so tender and seasoned to perfection! They're easy to make and sure to be a dinner favorite. Perfect with steamed rice!

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Main Course

Cuisine: Asian

Keyword: pineapple pork ribs, pineapple ribs, tender pork ribs

Servings: 4 people

Calories: 573kcal

Ingredients

• 2 tablespoon canola oil2 tablespoon canola oil
• 1 large potato, peeled and cut into chunks1 large potato, peeled and cut into chunks
• 1 onion, peeled and chopped1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced 2 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and chopped1 thumb-size ginger, peeled and chopped
• 2 pounds baby back ribs, cut into serving portions2 pounds baby back ribs, cut into serving portions
• 1 cup pineapple juice1 cup pineapple juice
• 1/4 cup soy sauce1/4 cup soy sauce
• 1 cup pineapple tidbits1 cup pineapple tidbits
• 2 cups water2 cups water
• 2 tablespoons raisins2 tablespoons raisins
• salt and pepper to tastesalt and pepper to taste

US Customary - Metric

Instructions

• In a pot over medium heat, heat oil. Add potatoes and cook, stirring occasionally, until lightly browned. Remove from pot and drain on paper towels.
  In a pot over medium heat, heat oil. Add potatoes and cook, stirring occasionally, until lightly browned. Remove from pot and drain on paper towels.
• Add onions, garlic, and ginger and cook until softened.
  Add onions, garlic, and ginger and cook until softened.
• Add baby back ribs and cook, stirring occasionally, until lightly browned.
  Add baby back ribs and cook, stirring occasionally, until lightly browned.
• Add pineapple juice, soy sauce, pineapple tidbits, and water. Bring to a boil, skimming scum that floats on top.
  Add pineapple juice, soy sauce, pineapple tidbits, and water. Bring to a boil, skimming scum that floats on top.
• Lower heat, cover, and cook for about 1 11/2 to 2 hours or until meat is fork-tender, adding more water in 1/2 cup increments as needed.
  Lower heat, cover, and cook for about 1 11/2 to 2 hours or until meat is fork-tender, adding more water in 1/2 cup increments as needed.
• When the meat is tender, add potatoes and raisins. continue to cook until potatoes are tender.
  When the meat is tender, add potatoes and raisins. continue to cook until potatoes are tender.
• Season with salt and pepper to taste. Serve hot.
  Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 573kcal | Carbohydrates: 46g | Protein: 32g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 952mg | Potassium: 958mg | Fiber: 4g | Sugar: 27g | Vitamin A: 100IU | Vitamin C: 28.2mg | Calcium: 106mg | Iron: 4mg

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