Slow Cooker Hawaiian Ribs
Servings: 4-6 servings
Ingredients
– 2 pounds pork ribs (baby back or spare ribs work great)
– 1 cup diced pineapples, fresh or canned (drain if using canned)
– 1/2 cup barbecue sauce
– 1/4 cup soy sauce
– 3 tablespoons brown sugar
– 2 garlic cloves, minced
– 1 tablespoon ginger, freshly grated
– 1 tablespoon cornstarch
– Salt and pepper, to taste
– Optional: sliced green onions for garnish.
Directions
1. Start by seasoning your ribs with salt and pepper. You can do this the night before and let them marinate in the fridge for an extra flavor punch.
2. In your slow cooker, whisk together the barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger to create a sweet and savory bath for your ribs.
3. Gently stir in your diced pineapples, making sure they’re well integrated into the sauce.
4. Carefully arrange the ribs in the slow cooker. Try to submerge them as much as possible in the pineapple-infused sauce.
5. Set your slow cooker to low and let those ribs simmer to tender perfection for about 6-8 hours, or set it on high for a quicker cook time of about 3-4 hours.
6. Once the ribs are fall-off-the-bone ready, extract them from the slow cooker and place them on a platter. Skim any excess fat from the sauce and pour it into a saucepan.
7. Mix the cornstarch with a tablespoon of water and whisk it into the sauce, cooking over medium heat until it thickens up nicely.
8. Drizzle that thickened Hawaiian glaze over your ribs, and don’t hold back! If you want, you can pop the ribs under the broiler for a few minutes to get them caramelized. Just keep a close eye on them so they don’t burn.
9. Garnish with sliced green onions for a pop of color and flavor.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the sauce before cooking. And if you’ve got extra time on the weekend, you can brown the ribs in a skillet for a few minutes before adding them to the slow cooker to lock in flavors and create a crispy exterior. Playing around with flavors is what cooking’s all about. No canned pineapples on hand? Try mango or peach for a different kind of sweet twist. Plus, if you’ve got leftovers (and that’s a big if), these ribs make killer sandwiches the next day. Just shred the meat and heap it onto a bun with a scoop of coleslaw. Enjoy, folks!
