Looking for a zesty dinner recipe? These tasty pineapple pork ribs are sweet, tangy, and sure to be a hit with the whole family. Delicious with steamed rice!
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 you 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.
Pork cut to use
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.
- As the packing liquid will be added to the marinade, use pineapple chunks canned in juice and not heavy syrup lest the dish turns overly sweet.
- Have the butcher slice through the bones so it will be easier to cut the baby back ribs into serving pieces. Cut in 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 and store
- 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.
- 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
- 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.
“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.”