Braised young ribs with pineapple ‘old style’


Lustrous ribs, rich sauce, combined with sweet and sour taste with pineapple make the dish become attractive.

With close ingredients and harmonious combination, making a delicious rib dish that is loved by many people on weekends or Tet holidays.

Braised ribs with pineapple is simple but very rice, with the sweet and sour taste of pineapple, tender rib meat makes the rib more attractive than ever. Image: Bui Thuy.

1. Raw materials: Feed 5-6 people

a. About the ribs and marinated ingredients:

– 800 g of young ribs (pay attention to choose small flat ribs. Bright color, light pink, elastic press. If there is cartilage, it will taste better).

– 3 tablespoons fish sauce

– 1 teaspoon of grain salt

– 1.5 tablespoons stock / color water

– 1 teaspoon of brown sugar (if you like, southerners will usually add sugar)

1/2 teaspoon pepper

– 1/4 teaspoon monosodium glutamate (optional)

– 3-4 garlic cloves

– 4-5 purple onions

– 4-5 green onion stalks (cut the white part separately to marinate the ribs).

b. About the pineapple:

– 2/3 of the ripe pineapple will have a sweet, moderate taste. How to choose pineapple: Big eyes, thin, yellow with green dotted, natural scent.

– 1/2 tablespoon sugar for a more flavorful pineapple (if desired)

c. Other raw materials:

– 2 – 2.5 cups of fresh coconut water

– Vegetable oil

– Salt grain, crushed ginger

– Scallion

– Chili

Braised ribs with sweet and sour pineapple, fragrant tender ribs blended with thick, rich sauce.  Photo: Bui Thuy.

Braised ribs with sweet and sour pineapple, pieces Fragrant soft ribs mingle with a rich rich rich sauce. Image: Bui Thuy.

2. How to do:

– Washed young ribs. Boil a pot of water just enough to cover the ribs with a little salt and crushed ginger, put the ribs in the air. After that, take out and wash them to remove dirt and make the ribs more delicious when stored.

– In a mortar, add salt, garlic, purple onion, white base of scallion and crush with pestle. Then add fish sauce, brown sugar, pepper, monosodium glutamate and stir to dissolve.

– Put the ribs in a large bowl, pour the sauce mixture on, wear gloves to squeeze the ribs to infuse spices. Marinate ribs for at least 20-25 minutes. If wrapped and marinated overnight in the refrigerator even more rich.

– Put some cooking oil in the pan, fry the onion and garlic, let the pineapple cook over medium heat, add a little sugar if you like sweet. After about 3-5 minutes, when the pineapple turns clear, turn off the heat and remove the pineapple to separate.

– Continue to put the marinated ribs in the pan while stir-fry the pineapple, stir fry for a few minutes to tighten the ribs. Then, transfer the ribs and the entire sauce to the pot to store. If stored in a clay pot is the best. Add fresh coconut water to the pot to boil. Then, lower the heat, cover and simmer for 40-50 minutes until the ribs are soft.

– Add the fried pineapples, stir and cook for about 3-5 minutes for the pineapple to soak in the rib stew sauce. Don’t wait too long, as pineapples absorb water quickly and become too salty.

– Spoon the ribs, pineapple and sauce into the bowl. Add a little green onion, cut into pieces, sprinkle with pepper and a few slices of chili. This dish is very delicious with hot rice.

Bui Thuy

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