Pineapple Braised Ribs
Tender pork ribs slow-braised in a sweet and savory pineapple sauce. The fruit adds a lovely brightness that balances the rich meat, while a hint of honey and soy creates a gorgeous caramelized glaze.
Story
This dish brings together the tropical sweetness of pineapple with savory pork ribs for a comforting one-pot meal. The pressure cooker ensures fall-off-the-bone tenderness.
Ingredients
pork ribs
700g (about 1.5 lbs), cut into chunks
fresh pineapple
1 cup chunks, plus 70g for juice
onion
1 small, diced
garlic cloves
3, peeled and crushed
vegetable oil
2 tablespoons
honey
1 tablespoon
oyster sauce
1/2 tablespoon
light soy sauce
1 tablespoon
dark soy sauce
1/2 tablespoon
water
as needed for blending
Instructions
1
Prep the ribs
Cut the ribs into bite-sized pieces. Bring a pot of water to boil, add the ribs, and blanch for 2-3 minutes to remove impurities. Drain and rinse under warm water until clean. Set aside.
2
Make the pineapple juice
Place 70g of pineapple chunks in a blender with a splash of water. Blend until smooth. No need to strain—keeping the pulp adds texture.
3
Chop aromatics
Dice the onion and crush the garlic cloves. In a small bowl, mix together the honey, oyster sauce, light soy sauce, and dark soy sauce until well combined.
4
Brown the ribs
Heat oil in a large pan or Dutch oven over medium-high heat. Add the onion and garlic, sauté until fragrant and slightly softened, about 2 minutes. Add the ribs and cook until lightly browned on the outside, turning occasionally.
5
Pressure cook
Transfer the rib mixture to a pressure cooker. Pour in the pineapple juice and the prepared sauce. Add 1/2 cup of water if needed to cover the ribs halfway. Lock the lid and cook on high pressure for 25 minutes. Let pressure release naturally.
6
Finish and serve
Once the ribs are tender, open the cooker. If the sauce is too thin, simmer uncovered for a few minutes to thicken. Taste and adjust seasoning. Serve hot over steamed rice.
