These Slow Cooker Hawaiian-Style Ribs offer tender, fall-off-the-bone texture with a tangy pineapple and soy glaze that adds a tropical twist. The slow cooking process allows the flavors to infuse deeply, creating a delicious, easy-to-make dish perfect for pairing with rice or a crisp side salad.
2 racks Swift Pork Back Ribs (2 1/2 to 3 lbs each, cut into 3- or 4-rib sections)
2 C hoisin sauce
1 C pineapple juice
3 Tbsp fresh ginger root (grated)
3 Tbsp sesame oil
3 scallions (green only, thinly sliced, optional)
1 1/2 tsp sesame seeds (toasted*, optional
Directions:
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 3 1/2 to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator.
About 1/2 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.
Serves 6 (4 ribs per serving)
* You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
Recipe courtesy of The National Pork Board
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