Learn how to cook pork ribs with pineapple in sweet and sour sauce. This Thai recipe offers meat that melts in your mouth, combining the sweetness of pineapple with a slightly tangy sauce for a perfect balance.
Serves two.
12 baby back ribs
1 tablespoon oil
½ teaspoon salt
Sweet and sour sauce:
1 tablespoon oil
30 g yellow onion, diced
15 g garlic, chopped
100 g pineapple, diced
120 g tomatoes, diced
4 tablespoons water
2 tablespoons lime juice
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon coconut sugar
2 fresh bird's eye chillies, sliced
Garnish:
A few coriander leaves
Remove the ribs from the refrigerator and leave at room temperature for at least ten minutes. Heat the oil over a high heat and stir-fry the ribs until they are golden brown.
Add salt. Cover and cook over a very low heat for about forty minutes. Degrease.
Heat oil and stir-fry onion and garlic until lightly browned. Add the rest of the sweet and sour sauce ingredients and mix well. Cook for about five minutes over a low heat. Taste to adjust seasoning.
Add the ribs to the sweet and sour sauce and cook for about two more minutes or until the sauce is well reduced.
Do you like this recipe? It's from a book about meat, fish and chilli sauce, available in the online shop.