Hi Guys,

I went to Hawaiian and had the most tender pork ribs simmered in a sweet, savory and tangy sauce. If you want a strong “sour” factor to this dish, I recommend using white vinegar. I am not a fan of too much sourness mixed with tangy, so I used rice vinegar, which is more subtle with the “sour” factor. I decided to recreate this dish at home, learning that it required a few simple ingredients that I already had in my pantry. I hope you give this recipe a try. I guarantee your family will love it. So Ono..it broke da mouth!

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Serves 2 people:

Ingredients:

2 lbs pork riblets (2″ cut)

3 tbs flour

3 tbs brown sugar

1/4 cup rice vinegar

1/3 cup shoyu or low sodium soy sauce

8 – 12 oz can of pineapple chunks (drained- reserve juice, we will be using some of the juice for the sauce)

1/2 cup of pineapple juice

6 garlic cloves smashed

1″ slice of ginger smashed

1/2 tbs cornstarch mixed with 1/2 tbs of water (slurry)

Salt and Pepper to taste

Vegetable or Canola Oil

*Optional – Add Thai chili for spice.

Steps:

1. Dust your pork riblets with flour.
2. For the sauce, mix rice vinegar, shoyu, pineapple juice and brown sugar. Set aside.
3. Heat up oil, in a pot, and brown riblets on all sides.
4. Once browned, set riblets aside and ditch oil.
5. Keep the “brown” stuff in the pot and add a drizzle of oil to saute the garlic and ginger, on medium low heat. Saute until fragrant- do not burn or brown the garlic or ginger.
6. Once fragrant, return the riblets to the pot and add the sauce.
7. Once sauce comes to a boil, cover pot and reduce heat to low.
8. Cook until riblets are fork tender.
9. Once fork tender, add your slurry and pineapple chunks. Sauce should thicken in a minute or so.
10. Serve with rice.
11. Take a photo of your dish, tag me on social media, #ivyskitchen and ENJOY!!!

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