Melt-in-Your-Mouth Pork Ribs Stew

Name: Melt-in-Your-Mouth Pork Ribs Stew
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 3 1/3 lbs pork ribs; 5-6 tablespoons consomme; 3 cloves garlic; 1 piece ginger (about 1 inch); 1 onion; 1 carrot; 1 2/3 cups canned tomatoes (400ml); 2 cups pineapple juice (500ml); 3/4 cup red wine (200ml); 4-5 tablespoons sauce; 1 tablespoon dashi; 1 tablespoon honey; 1 bay leaf (optional); Plenty of coarsely ground black pepper; Salt to taste; Chili pepper to taste (optional)

ラムち @rumpad

Since this dish is simmered for a long time in a slow cooker, the meat becomes so tender it falls off the bone. You can also make it in the oven.
Origin of this recipe: I used a slow cooker to enjoy pork ribs even on winter or rainy days when outdoor grilling isn't possible.

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Ingredients

Serves 2 to 3 servings

3 1/3 lbspork ribs
5-6 tablespoonsconsomme
3 clovesgarlic
1 pieceginger (about 1 inch)
1onion
1carrot
1 2/3 cupscanned tomatoes (400ml)
2 cupspineapple juice (500ml)
3/4 cupred wine (200ml)
4-5 tablespoonssauce
1 tablespoondashi
1 tablespoonhoney
1bay leaf (optional)
Plenty of coarsely ground black pepper
Salt to taste
Chili pepper to taste (optional)

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Steps

1

Simmer the pork ribs with consomme in a large pot over low heat for about 1 hour.
2

Grate the garlic and ginger, and finely chop the onion and carrot.
3

Remove the pork ribs from the pot (discard the water), and place them with the mixture from step 2 and the ingredients marked with ★ in a container. Let it sit in the refrigerator overnight.
4

The next day, place everything in a slow cooker and cook on high for at least 6 hours.
5

If using an oven, cover lightly with foil and bake at a low temperature for over 3 hours, occasionally basting with the juices.