Slow-Cooked Pineapple Teriyaki Ribs

Ingredients:

• 2 racks of pork baby back ribs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• Pineapple slices and chopped green onions, for garnish (optional)

Instructions:

1. Prepare the ribs by removing the membrane from the back and cutting them into individual pieces.
2. In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, hoisin sauce, rice vinegar, red pepper flakes (if using), salt, and pepper. Whisk until well blended.
3. Place the ribs into a slow cooker and pour the pineapple teriyaki sauce over them, ensuring they are evenly coated.
4. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender and cooked through.
5. Once cooked, carefully remove the ribs from the slow cooker and transfer them to a serving platter.
6. In a small bowl, create a slurry by mixing cornstarch and water. Add this mixture to the sauce remaining in the slow cooker, stirring well.
7. Increase the heat to high and cook the sauce for an additional 15-20 minutes, or until it thickens.
8. Drizzle the thickened sauce over the ribs and garnish with pineapple slices and chopped green onions, if desired. Serve hot and enjoy!

Recipe from Facebook / Easy homemade recipes.

 

[Judysteff]

This looks yummy ladybird

 

[Babybird]

This looks yummy ladybird

Enjoy