Pineapple Pork Ribs for 2
Treat yourself and a loved one to the irresistible flavors of *Pineapple Pork Ribs for 2*, a perfectly balanced dish that combines tender, fall-off-the-bone pork with a sweet and savory pineapple glaze. This small-batch recipe starts with oven-braised pork ribs, seared to lock in flavor, then slow-cooked in a luscious blend of pineapple juice, soy sauce, brown sugar, honey, garlic, and ginger. Each bite is infused with the tropical tang of juicy pineapple chunks and a hint of caramelized sweetness, making this dish both comforting and indulgent. Finished with a glossy, thickened sauce and optional scallion garnish for added freshness, these ribs are ideal for a cozy dinner paired with sides like steamed rice or roasted vegetables. Perfectly portioned and packed with bold flavor, this recipe is your go-to for an elevated yet approachable meal for two.
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Recipe Information
Ingredients
- 1 pound Pork ribs
- 1 cup Pineapple chunks (canned or fresh)
- 1 cup Pineapple juice
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cooking oil
- 1 tablespoon Scallions, sliced (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork ribs dry with paper towels and season them with salt and black pepper on both sides.
Heat the cooking oil in a large oven-safe skillet or Dutch oven over medium heat.
Sear the ribs for 3-4 minutes on each side until they are browned. Remove the ribs and set them aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the pineapple chunks, pineapple juice, soy sauce, brown sugar, and honey to the skillet. Stir to combine and bring the mixture to a simmer.
Return the ribs to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid or foil.
Transfer the skillet to the preheated oven and braise for 1.5 to 2 hours, flipping the ribs halfway through. The ribs should be tender and infused with the pineapple glaze.
Once cooked, remove the skillet from the oven and carefully transfer the ribs to a plate.
In a small bowl, mix the cornstarch and water to create a slurry.
Place the skillet with the sauce back on the stove over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
Drizzle the thickened sauce over the ribs and garnish with sliced scallions if desired.
Serve hot with your favorite sides, like steamed rice or roasted vegetables.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 91.8 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
