This recipe has been a family favourite but I have not been cooking this for a while now. Wife suggested that I cook this again for our Sunday dinner and all the kids seconded that. I have forgotten when I started cooking belly ribs this way but it was through trial and error before I settled for this finger-licking good version.
2 kg pork belly ribs
2 cans pineapple slices
1 cup water
Salt and Pepper
Rub salt and pepper over the ribs and put aside for at least 30 minutes.
Blend pineapple (with the syrup) and banana using a food processor. Add cup of water to the mixture and bring to boil in a pot big enough for all the ribs.
Meanwhile, heat up a grill pan with some olive oil and brown the ribs on all sides.
Transfer the ribs into the boiling mixture and cook over small-medium heat for an hour. (I usually cook for 1.5hrs for a softer texture)
Remove ribs and brush BBQ sauce over.
Grill the ribs in pre-heated oven at 200 degree C for 5 min on each side. (Longer if you want it to be more charred). **
Serve with fresh salad greens or any sides.
** This time, I used a blow torch to sear the ribs instead of grilling in the over. It saved time and gave an even char to the ribs.
The succulent ribs are delicate in flavour which could be masked by huge, full-bodied wine. I chose to pair the ribs with the medium-bodied and yet hearty Pinot Noir wine from Moss Wood.
Tasting notes from the wine maker:
Colour and condition: Deep ruby hue, in bright condition.
Nose: Lifted aromas of tar,spice, cherries and red jubes. The oak notes integrate seamlessly with the fruit characters.
Palate: A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.