Forget everything you thought you knew about ribs. This isn't your grandpappy's barbecue. We're taking fall-off-the-bone tender baby back ribs and infusing them with a vibrant, unexpected sweetness: pineapple! This Sweet and Sour Pineapple Baby Back Ribs recipe delivers a juicy, tangy, and surprisingly addictive flavor profile that will leave your taste buds singing. Prepare for a mouthwatering experience that blends the savory richness of perfectly cooked ribs with the bright acidity of pineapple, creating a harmonious balance that's both refreshing and incredibly satisfying.
The unique combination of sweet pineapple, tangy sauce, and tender ribs creates a flavor explosion in every bite. Ready to tantalize your taste buds and impress your friends and family? Let's dive into the step-by-step process to create these unforgettable Sweet and Sour Pineapple Baby Back Ribs.
Tools Needed
- Pot
- Knife
- Cutting board
- Mixing bowl
- Frying pan
Ingredients
- Baby back ribs: 500g
- Salt
- Water
- Crushed celery leaves
- Sugar: 1/3 teaspoon
- Seasoning powder: 1 teaspoon
- Flour: 1 tablespoon
- Pineapple: 200g (half a small pineapple)
- Green onions
- Onions
- MSG
- Fish sauce: 1/2 tablespoon
- Oyster sauce: 1/2 tablespoon
- Chili sauce: 1/2 tablespoon
- Tomato sauce
- Ketchup: 1-2 tablespoon
- Pepper
- Cooking oil
- Minced garlic: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Ribs and Marinade
- Wash the ribs with salt water and cut them into bite-sized pieces.
- Trim excess fat from the ribs.
- Boil water, add crushed celery leaves, and blanch the ribs until lightly browned.
- Remove ribs, wash again, and drain.
- Marinate ribs with sugar, seasoning powder, and flour. Mix well and let it sit for 20 minutes.
- Cut pineapple into two parts. Use one part for garnish, cut off the top for a sweeter taste, and keep the tail to extract juice later.
- Cut green onions and set aside.
Step 2. Make the Sweet and Sour Sauce and Pan-fry the Ribs
- Prepare the seasoning sauce by mixing sugar, MSG, fish sauce, oyster sauce, chili sauce, tomato sauce, ketchup, pepper, and squeezed pineapple juice.
- Add water to the sauce and mix until everything is dissolved.
- Pan-fry the marinated ribs until golden brown on both sides.
- Heat cooking oil, fry minced garlic until golden brown.
- Add the pan-fried ribs to the garlic oil and stir-fry over low heat until fragrant.
Step 3. Simmer and Garnish
- Pour the prepared seasoning sauce over the ribs and stir until it is absorbed almost completely.
- Add pineapple slices and simmer until the pineapple is cooked.
- Garnish with green onions (or onions).
Step 4. Rest and Serve
- Turn off the heat, cover the ribs, and let them rest.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Adding flour to the marinade helps prevent the ribs from drying out and reduces oil splattering.
- Don't overcook the ribs when frying; just until both sides are golden brown.
- Cook plenty of rice to go with these delicious ribs.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Canned pineapple works perfectly well, just be sure to drain it well before using.
2. How long can I store leftover ribs?
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
These Sweet and Sour Pineapple Baby Back Ribs are a guaranteed crowd-pleaser, offering a delicious twist on a classic dish. The unique flavor combination will leave everyone wanting more, making this recipe a perfect addition to your barbecue repertoire. So fire up the grill and get ready to experience the ultimate in sweet and savory rib perfection!