My Hawaiian friend first showed me this recipe, and we’ve been eating it regularly since!

Put this recipe on paper.

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

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brown sugar, 3 teaspoons
– Minced garlic, two cloves
Two tablespoons of cornstarch and one tablespoon of finely grated ginger
For seasoning, add salt and pepper according to taste. Garnish with sliced green onions if desired.
How to Follow
The first step is to season the ribs with pepper and salt. To get even more flavor out of them, do this the night before and set them in the fridge to marinate.
2. Make a sweet and flavorful marinade for the ribs by whisking together the barbecue sauce, soy sauce, brown sugar, grated ginger, chopped garlic, and slow cooker.
3. Add the diced pineapples and gently toss until they are well combined with the sauce.
4. Put the ribs in the slow cooker in a neat and organized manner. Toss them around in the pineapple sauce until they’re covered.
5. Preheat your slow cooker to low and simmer the ribs for 6-8 hours, or for a faster cook, put it on high for 3-4 hours. They will be perfectly tender after that.
6. After the ribs have cooked to a tender, bone-in perfection, remove them from the slow cooker and set them on a dish. Transfer the sauce to a saucepan after removing any surplus fat.
7. Whisk in the cornstarch and a tablespoon of water to the sauce, then boil over medium heat until the sauce thickens to your liking.
8. Go crazy with the thicker Hawaiian glaze on top of your ribs! To get a caramelized finish, you may briefly broil the ribs if desired. Make sure you closely monitor them to prevent them from burning.

9. For an eye-catching and flavorful garnish, slice some green onions.
Changes and Hints
Preparing the sauce with a teaspoon of crushed red pepper flakes will give it a hotter bite. To seal in flavors and get a crispy outside, brown the ribs in a pan for a few minutes before placing them in the slow cooker. This is a great option if you have some additional time on the weekend. The joy of cooking is in experimenting with different tastes. Are you short on pineapples in a can? To add a new touch to the sweet, use mango or peach. On top of that, these ribs are fantastic the following day in a sandwich form, if you have any leftovers (which is really unlikely). To make it simple, shred the meat and pile it on top of a bread with some coleslaw. Go on and have fun, everyone!