★Ingredients
1 cup pineapple juice
3 lbs pork baby back ribs
1/2 cup soy sauce
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup rice vinegar
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 tablespoon water
1 tablespoon cornstarch
1 pineapple, cut into rings (optional, for garnish)
Sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)
★Instructions
- Prepare the Ribs
- Remove the membrane from the back of the ribs. Cut the ribs into individual pieces or 3-4 rib sections for easier handling.
- Make the Sauce
- In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger. Mix well until the sugar is dissolved.
- Slow Cook
Place the ribs into the slow cooker. Pour the sauce over the ribs, ensuring they are well coated.
Cover and cook on low for 6-8 hours, or until the ribs are tender and the meat is nearly falling off the bone.
- Thicken the Sauce
Once the ribs are done, remove them from the slow cooker and set aside.
Pour the sauce from the slow cooker into a saucepan. Mix cornstarch with water to make a slurry, then add it to the sauce. Cook over medium heat, stirring constantly until the sauce thickens.
Enjoy!