Slow Cooker Hawaiian-Style Ribs
Enjoy pork back ribs infused with the Hawaiian flavor of hoisin sauce, pineapple juice, fresh ginger and sesame oil. Slow cook for six hours and have tender-to-touch ribs ready when you get home. Bonus: save your leftovers for a lunch luau.
- 2 racks Chairman’s Reserve® Prime pork back ribs, (2 1/2 to 3 lb 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)
- 1. 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.
- 2. About 1/2 hour before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature.
- 3. 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.
- *You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
- Recipe and Photo courtesy of The Pork Checkoff