I thawed a pack of baby back ribs Saturday night with plans to cook Loslos for next day’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 my ribs 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! Sweet, tangy and delicious, they’re a delightful dish the whole family is sure to love. Enjoy!
Pineapple Pork Ribs
- 2 tbsp 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 lbs baby back ribs
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1 cup pineapple tidbits
- 2 cups water
- 2 tbsp raisins
- salt and pepper to taste
- 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 limp and
- Add ribs and cook, stirring occasionally, until lightly browned. Add pineapple juice, soy sauce, pineapple tidbits and water. Bring to a boil, skimming scum that may float to top.
- Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat is fork-tender, adding more water in 1/2 cup increments as needed.
- In the last 30 minutes of cooking, add raisins. When meat is cooked, add potatoes and continue to cook until tender. Season with salt and pepper to taste. Serve hot.