Hawaiian-Inspired Baby Back Ribs for the Slow Cooker recipe

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Ingredients

1 (2 pound) slab pork baby back ribs, cut into 3- to 4-rib portions
1 teaspoon ground black pepper
1 teaspoon Chinese five-spice powder
2 cups hoisin sauce
1 cup pineapple juice
3 green onions, diced
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar, or more to taste
1 tablespoon bottled minced ginger
1 tablespoon bottled minced garlic

Nutrition Info

777.1 calories
carbohydrate: 72.5 g
cholesterol: 120.9 mg
fat: 40.9 g
fiber: 4.8 g
protein: 29.3 g
saturatedFat: 12.7 g
servingSize: -
sodium: 2156.4 mg
sugar: 44.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place baby back ribs portions in the bottom of a slow cooker, sprinkle black pepper and five-spice powder on top.

  2. Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.

  3. Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.

  4. Transfer ribs to a serving dish. Brush remaining sauce on top.

Recipe Yield

4 servings

Recipe Note

These ribs are delicious and different, and take so little effort! Hoisin sauce and Chinese five-spice powder are found in the Asian foods section of the grocery or in any Asian market. Garnish with minced green onion and toasted sesame seeds if desired.

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