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Imagine biting into a succulent rib steak that has been sautéed in a syrupy, sugary sauce that has a tropical flavor from a hefty portion of pineapple dice. With these Slow Cooker Hawaiian Ribs, you won’t even need a snowstorm in the Midwest to make you feel like you’re on a tropical island. When I want a taste of the exotic with a touch of the familiar, I adore making these ribs. Optimal aspect? The slow cooker takes care of most of the labor, so I can get some work done or just kick back and relax while supper is almost ready.
Fluffy white rice, which soaks up all that wonderful sauce, and steamed broccoli or a refreshing bite from a green salad are my go-to sides to balance off the sweetness of Hawaiian ribs. For an authentic tropical experience, pair your ribs with grilled pineapple slices and a scoop of coconut rice if you’re in the mood for something fancier.
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Makes four to six dishes of slow-cooked Hawaiian ribs.
Here are the ingredients: two pounds of pork ribs, either spare or baby back ribs will do.
– One cup of pineapple chunks, either fresh or from a can (drain before to use).
Use half a cup of barbecue sauce.
-one-fourth cup miso paste
