I would like to share a very common family dish usually prepared by my grandmother – Lola Liling I love you po! Thank you for feeding me everytime I visit you.
This is a good, interesting dish for the savory-sweet Pinoy tastebud. This is very easy to cook in under 40minutes – making it perfect for any sudden guests and unplanned eat-ins. In my case, I simply passed by the grocery store on the way home for the ingredients and an hour later, I was digging in. Since ribs are very low in fat and cholesterol and pineapple contains phytochemicals and antioxidants, this is a very healthy dish too!
Ingredients:
1 kg pork spareribs, chopped into approximately 2×2 inch slices if you want it on the bowl (good for 4-6 people)
1L Pure, unsweetened natural pineapple juice
1 tsp whole black pepper corns
4 Laurel Leaves
1 Small garlic, peeled and chopped
Preparation:
1.Under a low fire leave he pineapple juice to a simmer.
2.Add the rest of the ingredients, and cover but with a slight opening to let the steam pass – this should be for about 25 minutes.
3.You know it is ready when the pineapple juice is thick and brownish. Check with a fork if the meat is cooked just right.
4.Serve with rice.
Tips:
There is a longer version to this dish which can be applied to any dish with meat – which is to slowly cook it under a low, low fire for about 3 hours. After which, you can follow the steps shown here. The advantage here is that the meat will be much, much more tender.
You can cook it without chopping it into pieces!
Experiment with the thickness of the pinapple juice – some may like it more viscous or more watery. Just add a bit of water while cooking to adjust,
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