Can I make this recipe in a slow cooker?
Yes, after searing the ribs and sautéing aromatics, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until ribs are tender.
LUNCH
Cambodian Sweet and Sour Pork Ribs with Pineapple
Experience a delightful balance of sweet, sour, and savory flavors with these Cambodian-inspired pork ribs. Tender ribs are simmered in a vibrant sauce featuring fresh pineapple, garlic, and a hint of fish sauce, creating a truly unique and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Pat the pork ribs dry with paper towels. Season lightly with salt and pepper.
02
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork ribs and sear until browned on all sides, about 8-10 minutes. Remove ribs and set aside.
03
Reduce heat to medium. Add minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant.
04
Return the seared ribs to the pot. Add the cubed fresh pineapple, fish sauce, palm sugar, rice vinegar, and 1 cup of water. Bring the mixture to a simmer.
05
Reduce heat to low, cover, and cook for 45-50 minutes, or until the pork ribs are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking. Serve hot.
About This Recipe
Experience a delightful balance of sweet, sour, and savory flavors with these Cambodian-inspired pork ribs. Tender ribs are simmered in a vibrant sauce featuring fresh pineapple, garlic, and a hint of fish sauce, creating a truly unique and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can marinate the pork ribs in a tablespoon of fish sauce and a pinch of black pepper for at least 30 minutes before searing. Adjust the sweetness and sourness of the sauce to your preference by adding more palm sugar or rice vinegar.
Easy Substitutions
If fresh pineapple is unavailable, use canned pineapple chunks (drained) and reduce the added sugar slightly. Brown sugar can be used in place of palm sugar. Chicken or beef short ribs can be substituted for pork ribs, adjusting cooking time as needed.
Storage & Reheating
Store leftover Cambodian Sweet and Sour Pork Ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve these delicious ribs with steamed jasmine rice to soak up the flavorful sauce. A side of blanched green beans or a simple cucumber salad would complement the richness of the dish. For a more authentic Cambodian experience, pair with a side of pickled vegetables.
Common Mistakes
Overcooking the ribs at too high a heat can make them tough; ensure a gentle simmer. Not searing the ribs first will result in less depth of flavor. Forgetting to stir occasionally can lead to the sauce sticking to the bottom of the pot. Not balancing the sweet and sour: taste and adjust the sauce before serving.
Frequently Asked Questions
What kind of fish sauce should I use?
Use a good quality fish sauce, as it's a prominent flavor. Look for brands with a high percentage of anchovy extract and a clear, reddish-brown color.
Can I make this dish spicier?
Absolutely! Add 1-2 minced bird's eye chilies or a pinch of red pepper flakes with the garlic and ginger for a spicy kick.
MORE TO KNOW
The key to tender ribs in this Cambodian recipe is a slow simmer. While searing creates a flavorful crust, the long, gentle cooking in the sweet and sour liquid breaks down the connective tissues, resulting in fall-off-the-bone tenderness. Don't rush this step. The fresh pineapple not only adds a bright, tangy sweetness but also contains enzymes that help tenderize the meat naturally.
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