A gray plate on a white background. The plate is filled with pieces of ribs and pineapple which have been braised, topped with chopped green onion. There is a bowl of rice in the back left corner.

Mai

Pineapple and ribs might be the most elite savory pineapple combo, aside from pineapple and squid. I’m a sucker for sweet and savory, and this sườn kho dứa- Vietnamese pineapple-braised ribs really check all the boxes.

The ribs are braised in true Vietnamese fashion with nước hàng/nước màu- i.e. Vietnamese caramel braising sauce. The sauce is made by melting and caramelizing sugar, then diluting it with water into a shelf-stable sauce that won’t solidify.

In addition to the sugar from the caramel sauce, we’re also adding some natural sweetness and acidity with some blended pineapple. This adds depth to the dish and helps tenderize the meat.

The ribs are first sautéd with some aromatics to bring out the flavors, then braised until they’re tender and those flavors are absorbed by the meat. Towards the end, cut pieces of pineapple are added and cooked with the ribs to complete the dish. The pineapple pieces are cooked just enough to slightly soften them, so they still retain their freshness, which brings a lovely touch of brightness to lighten the dish.

The ribs are traditionally pork ribs, but for a halal/kosher version, you can try this recipe with lamb ribs!

The ribs are delicious but that resulting sauce will have you pouring every drop over your rice!

A gray plate filled with pieces of ribs and pineapple which have been braised, topped with chopped green onion.

INGREDIENTS FOR SƯỜN KHO DỨA

Ribs – Sườn: If your butcher or store sells riblets or can cut full ribs into riblets for you, that would be preferred, since they are easier to eat. The ribs are traditionally pork ribs, but for a halal/kosher version, you can try this recipe with lamb ribs!
Pineapple – Dứa/Thơm/Khóm: You can buy a whole pineapple or pre-cut pineapple chunks.
Shallot – Hành khô/hành tím
Garlic – Tỏi
Fish sauce – Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
Bouillon – Hạt nêm: think broth, but in solid form. Bouillon is an amazingly easy way to bring that umami flavor to your food. We use it instead of salt in many of our dishes. You can usually find chicken, pork, or mushroom bouillon. In Vietnam, Knorr is the most common brand. However, we have only been able to find Knorr in powder form in the US and France, not granules. Instead, we use Totole brand chicken or mushroom bouillon. The quantities on our website are based on the granule-type so if you use powder, adjust to your taste.
Ground black pepper – Tiêu xay
Vietnamese caramel braising sauce – Nước hàng/nước màu
Salt – Muối
Vegetable oil – Dầu thực vật

DIRECTIONS FOR SƯỜN KHO DỨA

Add ribs to a pot and add enough room-temperature water to cover them, along with a generous sprinkle of salt.
Bring to boil and let parboil for about 3 minutes, then strain and rinse the ribs well.
Add the ribs to a bowl, along with fish sauce, bouillon, and ground black pepper.
Mix well to coat all the ribs and let marinate for at least 30 minutes.
Peel, remove eyes, cut into quarters, and core the pineapple.
Cut pineapple into bite-sized pieces.
Add 1/4 of the pineapple to a blender or food processor, and blend until smooth.
Optional: Pour the blended pineapple through a metal strainer to remove any fibrous bits.
Thinly slice shallot and mince garlic.
Heat a large pan on medium and add oil.
Add in the shallot and garlic, and sweat them until fragrant.
Add in the ribs and sauté for 2-3 minutes.
Pour in the blended pineapple and stir to coat the ribs.
Add in the water and nước hàng/nước màu, and stir well.
Bring to boil on medium high, then reduce heat to medium low and cook for 20 minutes, covered- stirring occasionally.
Add in the cut pineapple pieces and cook, uncovered, for another 15 minutes.
Remove from heat and serve immediately!