Whenever I visit my family in Alaska there is always a list of food that we know will be made during our visit. Sweet and Sour Ribs is one of those. It seems to be a popular dish amongst the native/ Filipino community. In fact, my ANS cookbook (Alaska Native Sisterhood) has 6 recipes for various sweet and sour dishes!
I have had this dish on every trip to Alaska, yet never made it at my own home. I have helped my Non on several occasions Soooo ….taking what she taught me, reading those 6 recipes from ANS and my own ideas this recipe was developed.
I used boneless country style ribs but you can use bone-in also.
- Boneless country style pork ribs (feel free to use bone in)
- 2 T Olive oil
- 1/2 medium onion, diced
- 2 T minced garlic
- 1 C brown sugar
- 1/2 C sugar
- 1 tsp salt
- 3 T cornstarch
- 1-1/4 C water
- 1/2 C apple cider vinegar
- 1-1/2 C tomato sauce
- 3 T soy sauce
- 1 can (20 0z) pineapple chucks (including liquid)
- 1 green pepper, cut same size as pineapple chunks
- 3 stalks of celery, cut same size as above
- Cut the pork into chunks and cook in pan with olive oil, onions, and garlic until pork is browned and about half way cooked. **Note: I would use a dutch oven next time.
- Mix together in a bowl the brown sugar, sugar, salt and corn starch. You may need more cornstarch to get thickness you want in the sauce.
- At this time if you are not using a Dutch oven you will why.
- Add the rest of the ingredients to the pork, including your brown sugar mixture.
- Cook / simmer until pork is cooked through. If needed you can thicken sauce with more cornstarch. Do not add cornstarch directly your dish. Put some of the liquid into a separate dish, add the cornstarch and mix- then add back to your dish. If you are using a dutch oven you would place in the oven to cook.
- Serve over rice.