Sticky Pork Ribs

These tender, fall-off-the-bone Sticky Pork Ribs with Pineapple are coated in a sweet-savoury glaze that’s full of rich, umami flavour. A touch of pineapple adds brightness and natural sweetness, balancing the richness of the braised ribs.

This easy, flavour-packed dish is perfect served over Fragrant Ginger Rice for a comforting and delicious dinner the whole family will love. Pair it with a refreshing glass of Pineapple Passion Fruit Tea for a truly tropical experience.

Sticky Pork Ribs

Today I am thrilled to share one of my family’s favourite pork recipes… sticky Asian pork ribs with pineapple. These spareribs are fall-off-the-bone tender with a mouthwatering flavour that won’t quit. This main dish is the perfect blend of salt, acid, fat, and heat.

You’ll love the savoury meaty flavour combined with umami-rich Asian sauce ingredients like Shaoxing Wine, Oyster Sauce, Light and Dark Soy Sauce. The sweet brown sugar and the tangy pop of pineapple balance out these savoury umami flavour perfectly. Serve these sticky ribs on top of fluffy steamed rice to catch every bit of that sensational sauce.

In this ribs recipe, the key to a clear and flavourful sauce is parboiling the ribs. This important step takes only a few minutes and removes impurities that can cause cloudy, murky sauce. A quick sear, then a long braise in the Asian style sauce results in tender ribs with incredible flavour. No oven required!

PS. For the spice lovers, this recipe is delicious on its own but even more incredible when you add spice. For your palate pleasure, I have included several ways to turn up the heat!

Parboiling vs Blanching vs. Braising

Parboiling is a cooking method where food is partially cooked in boiling water then finished using another method. This partial boil softens food, removes impurities (especially for meat), and reduces the cooking time.

Blanching is a similar method to parboiling but with a shorter cook time followed by dipping the blanched food in an ice water bath to immediately reduce the temperature. This method is best for preserving colour in vegetables (beans, peas, etc.) and for removing skins (peaches, tomatoes).

Braising is a “two step” cooking method that combines both dry and moist heat. It is the ultimate technique for transforming tough, inexpensive cuts of meat or hearty vegetables into tender, melt-in-your-mouth dishes.

It starts with searing the meat with high heat to trigger the Maillard reaction. Once the meat is caramelized, liquid (stock, wine, or water) is added (usually covering only one-third to one-half of the food) and the meat is cooked at a very low temperature in a covered pot for several hours.

Ingredients for Sticky Pork Ribs

Find pork spareribs at your local grocery store or butcher shop. Most of the Asian sauce ingredients are available at grocery stores or Asian supermarkets.

• Pork Spareribs
• Shaoxing Wine
• Shallots
• Garlic
• Pineapple Juice
• Light Soy Sauce
• Oyster Sauce
• Dark Soy Sauce
• Light Brown Sugar
• Salt
• Black Pepper
• Water
• Pineapple Chunks

Feel free to replace with red onion if shallots are not available. Use either fresh or canned pineapple chunks, not tidbits as they are too small.

If you can’t find Shaoxing Wine, replace it with dry sherry, mirin, or omit if unavailable. Feel free to replace the Oyster sauce with Hoisin sauce or vegetarian mushroom stir-fry sauce and brown sugar with palm sugar, white granulated sugar, or honey.

Pork spareribs or baby back ribs both work. Spareribs tend to be meatier and more flavourful, while baby back ribs are leaner and more tender.

How to Make Sticky Pork Ribs

To make this Sticky Pork Ribs recipe, begin by parboiling the ribs. This step removes impurities resulting in a flavourful clear broth. Begin by filling a Dutch oven or heavy bottomed pot with water then add pork ribs and Shaoxing wine.

Bring the ribs to a boil and let them simmer for 5 minutes to remove impurities (blood, marrow, etc.). Remove the ribs, rinse them under running water, and set aside. Rinse out the pot.

Braise the Ribs

To begin, heat 2 tablespoons neutral oil in a Dutch oven over medium heat. Add shallots and garlic, sauté until garlic turns light golden brown and fragrant. Next, add the parboiled pork ribs then stir-fry until pork ribs turn slightly brown on all sides.

Pour in pineapple juice, light soy sauce, oyster sauce, dark soy sauce, brown sugar, salt, and black pepper. Stir well to mix everything before adding water. Add enough water to just cover the ribs.

Bring to a boil, then cover with a lid and reduce to low heat. Let the ribs braise for 1 hour pausing at the 30-minute mark to stir in pineapple chunks. Cook ribs on a low simmer for the remaining 30 minutes.

Serve sticky ribs warm over steamed jasmine rice garnished with sliced spring onion and white sesame seeds.

Recipe Tips and Tricks

• Parboiling helps remove excess blood and impurities from the ribs, resulting in a cleaner, and more flavourful broth.
• A long braise results in tender ribs and a deeper flavour. Braise sticky ribs for at least one hour.
• Add the pineapple chunks halfway through (after 30 minutes) so they stay juicy and slightly firm. Add too early, and they’ll become mushy.
• Canned pineapple chunks work great—just be sure to use the juice as well for the braising sauce. Choose pineapple in juice, not syrup, for the best flavour.
• Turn up the heat by adding fresh chopped chili, red chili pepper flakes, or a spoonful of chili paste when stir-frying the garlic and shallots for a spicy kick.

Storing the Leftovers

Allow leftover sticky pork ribs to cool to room temperature then store in an airtight container in the fridge for up to 3 days. Asian pork ribs freeze well for up to 1 month.

To reheat sticky pork ribs use a skillet or microwave and add a splash of water or chicken stock if the sauce looks too thick or dry.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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