Recipe Details

Slow Cooker Hawaiian-Style Ribs

Prep Time: 20 minutes
Cook Time: 6 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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 fresh ginger root, grated
3 tablespoons sesame oil, *
3 scallions, green only, thinly sliced (optional)
1 1/2 teaspoons sesame seeds, toasted* (optional)

Cooking 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.

Serving Suggestions

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.

Nutrition Information

Calories: 770 calories
Protein: 27 grams
Fat: 48 grams
Sodium: 3590 milligrams
Cholesterol: 135 milligrams
Saturated Fat: 16 grams
Carbohydrates: 65 grams
Fiber: 0 grams

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.


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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.


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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.


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Yum!
by anonymous 02/18/2013
Easy as pie to follow and delish!