Slow Cooker Hawaiian-Style Ribs
- Active Time 20m
- Total Time 6h 20m
Made with fresh ginger and pineapple juice, these Hawaiian-Style Pork Back Ribs are a little spicy, a little sweet, and slow-cooked to perfection.
- 2 racks pork back ribs, (2 1/2 to 3 pounds each), cut into 3- or 4-rib sections
- 2 cups hoisin sauce
- 1 cup pineapple juice
- 3 tablespoons ginger, fresh, grated
- 3 tablespoons sesame oil
- 3 scallions, green only, thinly sliced (optional)
- 1 1/2 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 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.
Tips: You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
770 calories; 48g total fat; 135mg cholesterol; 3590mg sodium; 65g carbohydrates; 0g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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