Pork ribs, 3, pounds
12 ounces of pineapple juice
0.5 cups of soy sauce
a half cup of candied brown sugar
3 minced garlic cloves
1 thinly sliced tiny onion
1/4 cup vinegar
1/2 cup of rice vinegar
1/4 teaspoon of ground ginger
pepper, half a teaspoon
1/4 cup of cornstarch
1/3 cup of water
What to do
If necessary, chop the ribs into smaller pieces and take off any superfluous fat.
Second, add the pineapple juice, soy sauce, brown sugar, garlic, onion, ketchup, rice vinegar, ground
ginger, and black pepper in a medium bowl. Stir until everything is thoroughly blended.
Coat the ribs well with the sauce mixture and place them in the slow cooker.
Once the ribs begin to break away from the bone and become soft, cover and simmer on low heat
for another six to seven hours.
Fifth, transfer the ribs to a tray and put them away from the slow cooker after they are done cooking.
Step 6: Transfer the slow cooker liquid to a saucepan and heat over medium heat until it gently boils.
Make a slurry by dissolving cornstarch in water in a small bowl. Add this to the skillet in a steady stream while stirring continuously to thicken the sauce.
Make sure the ribs are well covered with the thickened sauce before serving by brushing it over them.
Changes and Hints
Slap on some hot sauce or a teaspoon of crushed red pepper flakes for a hotter sensation. You may
easily use beef ribs for the pork in this recipe; just modify the cooking time to suit your preference. In
the final hour of cooking, you may add some slices of pineapple for a more tropical flavor. Indulge in
a rib bowl inspired by Hawaii by serving these ribs over steamed rice.
