Pineapple Glazed Pork Ribs (Sticky & Tender)

Dish Profile

• Cuisine style: Asian-inspired home cooking

• Taste: Sweet–savory with light acidity

• Texture: Fall-apart tender ribs, sticky caramelized glaze, juicy pineapple

• Cooking style: Blanch → sear → braise → glaze

• Skill level: Medium (technique-focused)

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Yield

3–4 servings

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Ingredients (Precise & Complete)

Pork

• 800 g pork ribs (short ribs or spare ribs), cut into 4–5 cm pieces

Pineapple

• 300–350 g fresh pineapple, cut into thick chunks
  (Fresh is highly recommended for balance and aroma)

Aromatics

• 1 tablespoon minced garlic

• 1 teaspoon minced ginger (optional but recommended)

Cooking Fat

• 2 tablespoons neutral oil (vegetable or peanut oil)

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Sauce & Seasoning (Balanced Glaze)

• 2 tablespoons light soy sauce

• 1 tablespoon oyster sauce

• 1½ tablespoons brown sugar

• 1 tablespoon honey

• 1 tablespoon rice vinegar or apple cider vinegar

• ½ teaspoon black pepper

• ¼ teaspoon white pepper (optional)

• 120–150 ml water or light chicken stock

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Garnish

• 2 tablespoons chopped green onions

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Step-by-Step Instructions (Detailed)

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Step 1: Blanch the Ribs (Critical for Clean Flavor)

1. Bring a pot of water to a rolling boil.

2. Add pork ribs and blanch for 3–5 minutes.

3. Drain immediately and rinse ribs under warm water.

4. Pat completely dry.

Why this matters:
Removes blood and impurities → cleaner taste and clearer glaze.

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Step 2: Sear the Ribs (Flavor Foundation)

1. Heat oil in a heavy skillet or cast-iron pan over medium heat.

2. Add ribs in a single layer (work in batches if needed).

3. Sear 6–8 minutes, turning until all sides are golden-brown.

Key tip:
Do not rush this step—browning builds depth for the final sauce.

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Step 3: Build the Sauce

1. Lower heat to medium-low.

2. Add garlic and ginger, stir for 20–30 seconds until fragrant.

3. Add soy sauce, oyster sauce, brown sugar, honey, vinegar, pepper, and water.

4. Stir well, scraping up browned bits from the pan.

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Step 4: Braise Until Tender

1. Cover the pan with a lid.

2. Simmer gently for 25–30 minutes, stirring every 5–7 minutes.

3. Add small splashes of water if sauce reduces too fast.

Goal:
Ribs should be tender enough to pierce easily with a fork.

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Step 5: Add Pineapple & Reduce

1. Add pineapple chunks to the pan.

2. Remove the lid and raise heat to medium.

3. Cook 6–10 minutes, gently tossing until:

   • Pineapple is glossy and infused

   • Sauce thickens into a sticky glaze

Watch closely—sugars can burn quickly.

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Step 6: Final Glaze & Finish

• Taste and adjust:

  • More honey → sweeter

  • More vinegar → brighter

  • Pinch of salt → deeper savory

• Garnish with chopped green onions.

• Let rest 5 minutes before serving.

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Serving Suggestions

• Best served hot with:

  • Steamed jasmine rice

  • Plain rice noodles

• Spoon extra glaze over rice.

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Texture & Flavor Notes

• Pork: Rich, tender, lightly caramelized

• Pineapple: Sweet, juicy, slightly tangy

• Sauce: Thick, glossy, coats each piece evenly

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Common Mistakes to Avoid

• Using high heat too early → burnt sugar

• Skipping blanching → cloudy, greasy sauce

• Adding pineapple too early → mushy texture

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Variations

• Spicy: Add dried chili flakes or fresh red chilies

• No pineapple: Substitute potatoes or bell peppers

• Extra caramel: Finish with 1–2 minutes uncovered on high heat

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Storage

• Refrigerate up to 3 days

• Reheat gently in a pan with a splash of water