The key to this recipe is to use a fatty cut of pork - pork ribs or pork shoulder/stew meat - don't use a lean cut (ie pork tenderloin will be tough).
Dinner Menus: Ideas and Recipes
By: marycooks
Ingredients:
- 3 lbs pork ribs - if you use babyback ribs, this is about 12 ribs. 4 ribs is a good serving size if you're only serving with rice, and everyone is hungry - so serves 3 or 2 with lunch leftovers. If you want to serve 4, have a salad as well and 3 ribs will be enough. If you use pork shoulder, this will serve 6 easily (cut into stew size pieces). I'd recommend the slow-cooker for pork shoulder/stew meat, the oven (as below) for the ribs.
- 1 15oz can pineapple chunks in juice
- 2 green peppers, sliced
- 1/2 c sugar
- 1/3 c soy sauce
- 1/4 cup apple cider vinegar
- 2 T cornstarchOptional - 2 t red pepper flakes
Directions:
- Cut ribs apart. Place in roasting pan, sprinkle with salt & pepper, cover with aluminum foil and bake at 325 for 2-3 hours (alternative - if you are in a hurry, cook for 45 minutes at 400) If using crockpot, 4-5 hrs at high or 7-8 hrs on low (great to do overnight, then finish up with sauce, pineapple & grn pepper half hour before dinner)
- While baking, make sauce:
- Combine juice from pineapple chunks with soy sauce, sugar, vinegar & cornstarch. Simmer until clear, stirring constantly.
- Remove ribs from oven. Add green peppers, pineapple chunks & sauce. Stir. Bake at 350 for another half hour, stirring once halfway through cooking. Serve over rice.
- (Note: I covered the pan again for the last cooking, but if you left off cover, the sauce might be more of a glaze - we like the sauce for the rice)
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