Looking for a zesty dinner recipe? These tasty pineapple pork ribs are sweet, tangy, and sure to be a hit with the whole family!
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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 tablespoons canola oil
- 1 large potato, peeled and cut into chunks
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and chopped
- 2 pounds baby back ribs, cut into serving portions
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1 cup pineapple tidbits
- 2 cups water
- 2 tablespoons raisins
- salt and pepper to taste
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.
- Add onions, garlic, and ginger and cook until softened.
- Add baby back ribs and cook, turning occasionally, until lightly browned.
- 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.
- 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.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nancy says
I’ve tried today’s dinner…Kids are overeating 👏👏👏yummy sweet taste and so tender. 1st recipe I’ve tried. Thank you 😊
Lalaine Manalo says
Thanks for the 5-stars! I am glad the kids like it; they’re the best critics 🙂
Anna says
Hello, lalaine. I cooked it today but i didn’ like the taste of ginger in it. :(is it really supposed to taste gingery?
Thank you.
Lalaine Manalo says
It should have hint of ginger but not too overpowering. You can omit it if you don’t like the taste. 🙂
Emily Grace Lim Guingona says
My hubby got tired of eating pork ribs soup so I wanted to try another recipe. Remembering that I really enjoyed the grilled squid before, I tried to have a look at your site for pork ribs. This caught my eye as I already have all the ingredients on hand, except for the raisins though (My husband doesn’t seem to like raisins). It was so delicious… During dinner, I asked him for an evaluation.. “so should i make another one of these the next time?” and he answered, “Definitely!”
Thanks for sharing your recipes ate lalaine. They really helped me a lot.
Lalaine Manalo says
Thanks for the feedback! I am glad you find the recipes useful. Happy tummy, happy hubby 🙂
Girlfie says
I made it today. It turned out really well. Very tasty and pork is super soft, my fiance is an american and he is super maarte when it comes to food, but this is one of his most favorite meal that i cooked.. thumbs up! Thank you po sa recipe!
Lalaine says
Thanks for the feedback, Girlfie. I am glad nagustuhan niyo 🙂
Michelle Kenney says
Hi ate lalaine ( if i may call u ate? hehe)
I found kawaling pinoy very interesting. I just moved here in Adelaide South Australia and your blog is a huge help as I miss filipino foods. I cant wait to especially cook this pineapple pork ribs.
Michelle
Lalaine says
No problem, I have long accepted that I am old enough to be everybody’s ate hahaha
Thank you so much, Michelle for your kind words. I am glad you find Kawaling Pinoy useful. Visited your blog, love the concept and the photos. Post more often, I’d love to read more 🙂