Tropical Pork Ribs

What a great Tuesday! All final grades were submitted AND I got to have a food challenge. Normally, cooking a stress reliever for me, but tonight I considered it a celbratory dinner. Joe brought pork ribs, ginger root, and bok choy. He told me that I had an hour and a half and I was not allowed to make a stir fry.

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Our weather recently dropped from 70 to 32 degrees – brrrr! So, I wanted to get back to thinking tropical. I had a can of pineapple rings in my cabinet that I’d been itching to use, so that was the first thing I grabbed. I used the pineapple juice and soy sauce to make a marinade for the pork. I refrigerated it in the marinade for 30 minutes. I put this into the oven at 350 degrees and set a timer for 30 minutes. After 30 minutes, I turned the pork, spooned the juices over it again, and cooked it for another 25 minutes.

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While the pork baked, I started a tropical salsa. I used half of a grated ginger root, a few red onion wedges, 1/4 of a cup of frozen edamame that I keep in my refrigerator for a family favorite salad, 4 pineapple rings, and 2 tablespoons of lime juice.

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I used the food processor to turn this into salsa.

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Next, I roughly chopped the bok choy and sauteed it in olive oil. I wasn’t really sure what else to do with it. As I write this blog, I found recipes for braised bok choy or bok choy chicken soup.

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The final step while the pork baked was to grill the remaining pineapple slices. Use high heat to get a nice sear and grill marks on the slices.

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Here is the finished plate!

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There was something missing from the salsa, I just can’t quite put my finger on it, but I’ll keep experimenting. Overall, it gets two, no make that four, thumbs up! It was easy and flavorful!

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