Pineapple Baby Back Ribs Recipe
Pineapple pork ribs with a Hawaiian touch is flavorful. I’ve been craving this dish for a while now. I’ve eaten this for a long time and the taste is still stuck on my palette. So, I decided to make us an aloha meal. It’s not exactly the traditional recipe. I made my own twist and we loved it!
You can also add other variety of vegetables, but don’t forget to increase the measurements of the ingredients. You eat this by itself or you can add accompaniment such as rice, potato or other vegetables.
Put the ribs in the same stock pot. Add the beans and pineapple slices on top without mixing them. Then, pour in the sauce mix. Cover the pot. Don’t let it dry out. Add more soy sauce if necessary. Always taste before removing from the heat.
Perfect meal for special occasions and celebrations. This is a delicious meal that friends and family will enjoy.
Mouth-watering pork baby back ribs with pineapple and beans.
- 5 lbs baby back ribs
- 1 can (20 oz) pineapple slices in juice
- 1 lb green beans
- 1/4 cup soy sauce
- salt and pepper to taste
Cut the rack into individual ribs, between the meat and the bone.
Boil them in a stock pot for an hour or until meat is tender. Remove from heat. Drain. Set aside.
In a deep bowl or large measuring cup, drain the pineapple juice, then add the soy sauce and moderate amount of salt and pepper. Mix thoroughly.
In the same stock pot, put back in the ribs. Add the beans on top and the pineapple. Pour in the mixture over the top. Don't mix. Cover.
Set heat to medium and cook for 30 minutes. Uncover. Spoon some sauce and drizzle it on top. Taste. Add more seasonings if needed.
Remove from heat. Serve with rice, potatoes or your favorite vegetables.