Tiki Ribs with Pineapple Pickles

By DreiFromBK

Ingredients

• 1 quart distilled white vinegar
• 1 1/2 cups sugar
• 3 chiles de árbol
• 2 garlic cloves, crushed
• 1 small pineapple, peeled, quartered, cored and sliced crosswise 1/4-inch thick
• 1/4 cup chopped macadamia nuts
• One 3-pound rack baby back ribs
• 2 tablespoons canola oil
• Kosher salt
• Pepper
• 1 1/2 cups packed light brown sugar
• 1 cinnamon stick
• 3 star anise
• 1 tablespoon fennel seeds
• 1/2 cup soy sauce
• 1/4 cup Asian fish sauce
• 1 mandarin orange
• Maraschino cherries, for garnish (optional)
• Toasted unsweetened shredded coconut, for garnish (optional)

Details

Servings 4
Cooking time 180mins
Adapted from foodandwine.com

Preparation

Step 1

MAKE THE PINEAPPLE PICKLES
In a large saucepan, combine the vinegar with 1 1/2 cups of water and the sugar, chiles and garlic. Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Transfer the pickling liquid to a large heatproof bowl and let cool to lukewarm. Add the pineapple and let cool completely, then cover and chill overnight.

PREPARE THE RIBS
Preheat the oven to 375°. Toast the macadamia nuts in a pie plate for 5 minutes, until golden. Let cool. Leave the oven on.

Set the ribs on a rack over a rimmed baking sheet and rub them all over with the oil; season with salt and pepper. Roast for 2 hours, until golden brown and very tender. Let cool, then cut the rack into single ribs.

Meanwhile, in a saucepan, cook the sugar with 1/4 cup of water over moderate heat, stirring, until the sugar dissolves. Add the cinnamon stick, star anise, fennel seeds and 1/4 teaspoon of pepper. Cook, without stirring, until a frothy, deep-amber caramel forms, 7 minutes. Off the heat, whisk in the soy sauce and fish sauce. Strain the caramel into a bowl; keep warm.

Using a small, sharp knife, peel the orange, removing any bitter white pith. Working over a bowl, cut between the membranes to release the sections.

In a large skillet, combine the ribs with 1 cup of the caramel. Cook over moderately high heat, tossing frequently, until the ribs are well glazed, 6 minutes; transfer to a platter. Garnish with some of the pineapple pickles and the mandarin sections, maraschino cherries, macadamia nuts and shredded coconut and serve with the remaining pineapple pickles.