Slow Cooker Hawaiian-Style Ribs
Serve these ribs in the Hawaiian plate lunch style, with a scoop of white rice, macaroni salad, or slaw on the side. They’d also be good alongside a simple carrot salad or a few slices of grilled pineapple.
- 2 racks pork back ribs (2½ to 3 pounds each), cut into 3- or 4-rib sections
- 2 cups Hoisin sauce
- 1 cup pineapple juice
- 3 tablespoons fresh ginger root, grated
- 3 tablespoons sesame oil
- 3 scallions, green only, thinly sliced (optional)
- 1½ teaspoons sesame seeds, toasted (optional
- In a medium bowl, combine the Hoisin sauce, pineapple juice, ginger, and sesame oil. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Cover and cook on low for 5 to 6 hours or on high for 3½ to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator.
- About ½ hour before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature.
- Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with the scallions and sesame seeds, if using. Serve the rest of the remaining sauce at the table.