Asian Braised Ribs
By: Mia Cee || Resting Hungry Face
600 grams/ 1.25 lbs. pork ribs, cut into 1.5-inch sections
2 teaspoons salt
optional: 4 1.5-inch cubes pineapple, processed into a pulp
200 grams leeks (garlic leaves and and Welsh onions work as well)
6 slices ginger
2 tablespoons avocado oil
1 tablespoon coconut aminos
1 tablespoon Coconut Secrets teriyaki sauce
2 star anise
zest of 1 orange or 1/4 teaspoon orange extract
1/4 teaspoon white pepper
optional: 50 grams red-fleshed pitaya, processed to a pulp
1. Put the ribs in a ziplock bag or bowl and toss with the salt and pineapple. Marinate in the fridge overnight.
2. The next day, fill a pot with water and add the ribs. Bring the water to a boil and remove the ribs. Drain and set the ribs aside.
3. Wipe the pot dry and heat the oil. Add the leeks, ginger and orange zest stir-fry until fragrant.
4. Place the ribs on top. Fill the pot with just enough water to cover the ribs and bring to a boil.
5. Add the coconut aminos, teriyaki sauce, star anise, white pepper, orange extract if using, and pitaya pulp. Lower the heat to a simmer. Taste and adjust.
6. Simmer covered for around 1.5 hours until most of the liquid has cooked off. The meat should separate from the bone easily and the remaining liquid should be thick and gooey.
7. Remove the scallion first, creating a bed on the serving plate. Place the ribs on top and drizzle with the sauce from the pot.
** The pineapple is used here as a tenderizer and also sweetener in the absence of sugar.
** Recipes of this sort sometimes include red yeast rice to give the meat a red hue. This is the only reason I’ve included the pitaya; it doesn’t add much flavor-wise.