Slow Cooker Hawaiian Pork Ribs
Ingredients
1 red onion, cut into 1-inch slices
3 to 4 pounds of baby back ribs, trimmed of the silver skin {about 2 racks}
2 cloves garlic, minced
1 Tablespoon freshly grated ginger
1/2 cup of brown sugar
1/4 cup soy sauce
1 Tablespoon Sriracha sauce
3 Tablespoons apple cider vinegar
2 cups fresh pineapple, diced
Green onion for garnish
Fresh pineapple for serving
Extra BBQ sauce for serving
Directions
Remove the silver membrane from the back of the pork ribs.
Spread sliced onions evenly in the bottom of the crock pot. Place ribs on top of the onion.
In a small bowl, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar. Pour mixture evenly over the ribs.
Cook on low for 7 hours. Add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid.
Continue to cook for one more hour.
Carefully remove ribs, pineapple and onions from crock pot. Cover with foil to keep warm.
Pour remaining liquid into a small saucepan. Skim excess fat from the surface. Bring to a boil and cook until liquid is reduced by half and slightly thickened. Brush reduced liquid over the ribs.
Spoon pineapple and onions over rice to serve. Garnish with fresh pineapple and green onions.
Official Rules
