Description
Tender, fall‑off‑the‑bone ribs slow‑cooked in a sweet and tangy Hawaiian‑style sauce with pineapple, soy, and garlic.
Ingredients
Units
Scale
- 3 lb pork spare ribs, cut into sections
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar (packed)
- 1/4 cup rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup crushed pineapple (canned, drained)
- 2 tbsp green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Combine pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using) in a bowl; whisk to blend sauce.
- Place rib sections in slow cooker in a single layer.
- Pour sauce over ribs, then spoon in crushed pineapple.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until ribs are very tender.
- For thicker sauce: remove ribs, pour cooking liquid into saucepan, simmer on stovetop until reduced and sticky.
- Return ribs to sauce, or brush sauce over ribs before serving.
- Garnish with green onions and sesame seeds. Serve with steamed rice or grilled veggies.
Notes
- Turn ribs halfway through cooking for even flavor.
- Use fresh pineapple juice for brighter taste.
- To add charred finish, broil ribs for 2–3 min after saucing.
- Leftover ribs can be refrigerated up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving (about 2 rib pieces)
- Calories: 420
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 90 mg