Ingredients:
– 2 racks of pork baby back ribs
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup hoisin sauce
– 2 tablespoons rice vinegar
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– 2 tablespoons cornstarch
– 2 tablespoons water
– Pineapple slices and chopped green onions, for garnish (optional)
#### Directions:
1. **Prepare the Ribs:**
– Remove the membrane from the back of the ribs and cut them into individual ribs.
2. **Prepare the Sauce:**
– In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, hoisin sauce, rice vinegar, red pepper flakes, salt, and pepper.
3. **Slow Cooker Assembly:**
– Place the ribs in a slow cooker and pour the pineapple teriyaki sauce over them, ensuring they are well coated.
4. **Cook the Ribs:**
– Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.
5. **Thicken the Sauce:**
– Remove the ribs from the slow cooker and transfer them to a serving platter.
– In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce in the slow cooker and cook on high for another 15-20 minutes, or until the sauce has thickened.
6. **Serve:**
– Pour the thickened sauce over the ribs.
– Garnish with pineapple slices and chopped green onions if desired.
Enjoy your delicious Pineapple Teriyaki Slow Cooker Ribs!
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