Hawaiian Ribs

Ingredients

• 2 pounds pork ribs (baby back or spare ribs)

• 1 cup diced pineapples (fresh or canned, drained if using canned)

• 3 tablespoons brown sugar

• 1/2 cup barbecue sauce

• 1/4 cup soy sauce

• 2 garlic cloves, minced

• 1 tablespoon freshly grated ginger

• 1 tablespoon cornstarch

• Salt and pepper, to taste

• Optional: sliced green onions for garnish

Instructions

1. Prepare the Ribs: Season the pork ribs generously with salt and pepper. For an enhanced flavor, you can season them the night before and let them marinate in the refrigerator.

2. Mix the Sauce: In your slow cooker, combine the barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Stir the ingredients together to create a sweet and savory marinade for the ribs.

3. Add Pineapples: Gently fold in the diced pineapples, ensuring they are evenly distributed throughout the sauce.

4. Cook the Ribs: Arrange the seasoned ribs in the slow cooker, making sure they are submerged in the pineapple-infused sauce as much as possible. Cover and cook on a low setting for 6-8 hours or on high for 3-4 hours until the ribs are tender and easily pull away from the bone.

5. Thicken the Sauce: Once the ribs are done, carefully remove them from the slow cooker and place them on a serving platter. Skim any excess fat from the cooking liquid and transfer the sauce to a saucepan. Mix the cornstarch with a tablespoon of water and whisk it into the sauce. Cook over medium heat until the sauce thickens to your desired consistency.

6. Serve: Drizzle the thickened Hawaiian sauce over the ribs generously. For an extra touch of caramelization, place the ribs under the broiler for a few minutes, but watch them closely to prevent burning. Garnish with sliced green onions for a fresh burst of flavor and color.