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1
Make the Pineapple Pickles In a large saucepan, combine the vinegar with 1 1/2 cups of water and the sugar, chiles and garlic.
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2
Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes.
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3
Transfer the pickling liquid to a large heatproof bowl and let cool to lukewarm.
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4
Add the pineapple and let cool completely, then cover and chill overnight.
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5
Prepare the Ribs Preheat the oven to 375.
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6
Toast the macadamia nuts in a pie plate for 5 minutes, until golden.
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7
Let cool.
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8
Leave the oven on.
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9
Prepare the Ribs Set the ribs on a rack over a rimmed baking sheet and rub them all over with the oil; season with salt and pepper.
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10
Roast for 2 hours, until golden brown and very tender.
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11
Let cool, then cut the rack into single ribs.
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12
Prepare the Ribs Meanwhile, in a saucepan, cook the sugar with 1/4 cup of water over moderate heat, stirring, until the sugar dissolves.
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13
Add the cinnamon stick, star anise, fennel seeds and 1/4 teaspoon of pepper.
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14
Cook, without stirring, until a frothy, deep-amber caramel forms, 7 minutes.
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15
Off the heat, whisk in the soy sauce and fish sauce.
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16
Strain the caramel into a bowl; keep warm.
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17
Prepare the Ribs Using a small, sharp knife, peel the orange, removing any bitter white pith.
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18
Working over a bowl, cut between the membranes to release the sections.
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19
Prepare the Ribs In a large skillet, combine the ribs with 1 cup of the caramel.
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20
Cook over moderately high heat, tossing frequently, until the ribs are well glazed, 6 minutes; transfer to a platter.
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21
Garnish with some of the pineapple pickles and the mandarin sections, maraschino cherries, macadamia nuts and shredded coconut and serve with the remaining pineapple pickles.
