Serves 4-6 as part of a multi-course meal
Prep Time: 15 mins
Cooking Time: 2 hours
Ingredients
2-3 lbs of pork baby back ribs, cut into individual ribs
4-5 cloves garlic, minced
¾ cup cider vinegar
¼ cup soy sauce
¼ cup fresh or canned pineapple juice
1 teaspoon coarsely ground black pepper
2-3 bay leaves
1 tablespoon of brown sugar
Directions
Lay ribs into the bottom of a large pot ot Dutch oven - it's okay if some ribs overlap each other. Add the garlic, vinegar, soy sauce, pineapple juice, and black pepper to the pot and then tuck the bay leaves into the liquid.
Bring the pot to a boil over high heat, and then cover the pot and reduce the heat to low. Simmer the robs until they are tender, 1 hour 30 mins to 2 hours. While the ribs are simmering, be sure to toss them in the braising liquid and rearrange them every now and then to ensure even cooking.
Transfer the ribs to a large platter and set aside. Add the brown sugar to the pot and stir to combine. Increase the heat to high and boil until the liquid reduces and thickens slightly, about 5 minutes. Remove the pot from the heat and return the ribs, along with the accumulated juices from the platter, back to the pot. Toss the ribs in the glaze. Serve with rice or mashed potatoes.
Cook’s Note: The pineapple juice and brown sugar in this receipt are meant to balance the acidity of the vinegar -- not to add unnecessary sweetness.
Prep Time: 15 mins
Cooking Time: 2 hours
Ingredients
2-3 lbs of pork baby back ribs, cut into individual ribs
4-5 cloves garlic, minced
¾ cup cider vinegar
¼ cup soy sauce
¼ cup fresh or canned pineapple juice
1 teaspoon coarsely ground black pepper
2-3 bay leaves
1 tablespoon of brown sugar
Directions
Lay ribs into the bottom of a large pot ot Dutch oven - it's okay if some ribs overlap each other. Add the garlic, vinegar, soy sauce, pineapple juice, and black pepper to the pot and then tuck the bay leaves into the liquid.
Bring the pot to a boil over high heat, and then cover the pot and reduce the heat to low. Simmer the robs until they are tender, 1 hour 30 mins to 2 hours. While the ribs are simmering, be sure to toss them in the braising liquid and rearrange them every now and then to ensure even cooking.
Transfer the ribs to a large platter and set aside. Add the brown sugar to the pot and stir to combine. Increase the heat to high and boil until the liquid reduces and thickens slightly, about 5 minutes. Remove the pot from the heat and return the ribs, along with the accumulated juices from the platter, back to the pot. Toss the ribs in the glaze. Serve with rice or mashed potatoes.
Cook’s Note: The pineapple juice and brown sugar in this receipt are meant to balance the acidity of the vinegar -- not to add unnecessary sweetness.
