Pineapple Braised Pork Ribs Recipe

Name: Pineapple Braised Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kilogram pork ribs slab/rack of, about 1.3; 1/2 cup soy sauce; 1/2 cup vinegar; 1/4 cup brown sugar; 1 cup pineapple juice; 1/4 teaspoon ground peppercorn; 2 bay leaves; 3 star anise; 6 cloves garlic minced; 1/2 teaspoon ginger grated; 2 cups water; 2 tablespoons oil; sesame seeds or leeks, for garnishing, optional

Servings: persons

1 kilogram pork ribs slab/rack of, about 1.3
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup brown sugar
1 cup pineapple juice
1/4 teaspoon ground peppercorn
2 bay leaves
3 star anise
6 cloves garlic minced
1/2 teaspoon ginger grated
2 cups water
2 tablespoons oil
sesame seeds or leeks, for garnishing, optional

1
Cut the spare ribs between the bone. Wash. Drain.Set Aside.
2
In a pan, heat oil. Brown the pork ribs, both sides.
3
Add in garlic and ginger.
4
Put all the ingredients. Lower the heat. Cover.
5
Let simmer for 45minutes to 1 hr or until the meat is tender. Add some water if needed.
6
The minced onions also gives a nice thickness to the sauce. When done cooking, there should be a little sauce left.
7
Garnish with spring onions, leaks, sesame seeds ~ whatever you prefer. I added pineapple chunks.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kilogram pork ribs slab/rack of, about 1.3, 1/2 cup soy sauce, 1/2 cup vinegar, 1/4 cup brown sugar, and more.

Yes, Pineapple Braised Pork Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Braised Pork Ribs

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