Slow Cooker Hawaiian BBQ Ribs

Votes: 1

Time: 7 hours 30 minutes
Complexity: easily
Servings: 4

Hawaiian barbecue sauce has a sweet, teriyaki-like flavor. Combine it with ginger, garlic, and apple cider vinegar and simmer chili-rubbed pork ribs in the mixture. Use ribs cut from the loin: they're meatier and more flavorful. For a barbecue-like finish, brush the finished ribs with a mixture of barbecue sauce, ketchup, and pineapple jam and grill them in the oven. Your ribs will look like they just came off the grill, coated in a sticky glaze and perfectly grilled. A perfect winter recipe for those craving summer flavors and barbecue.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small slices of pork ribs, removed from the loin (0.7 - 0.9 kg each), cut in half
2 tablespoons of vegetable oil
3 tablespoons ancho chili powder
2/3 cup teriyaki-flavored barbecue sauce, recipe below
1/3 cup apple cider vinegar
1 tbsp grated peeled fresh ginger
2 cloves garlic, grated
1/4 cup pineapple jam
2 tbsp. ketchup
2 green onions, thinly sliced diagonally

Teriyaki-flavored barbecue sauce

0.5 cup soy sauce
1/4 cup bourbon
1/4 cup mirin
1/4 cup firmly packed brown sugar
2 tablespoons of honey
1 tbsp. chopped fresh ginger
1 tbsp dark sesame oil
2 teaspoons Dijon mustard
2 tsp. sriracha sauce
2 cloves garlic, crushed
Juice of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, Pineapple jam, barbecue sauce, ancho pepper, ginger root, green onions, apple cider vinegar, ketchup

Cooking the dish according to the recipe:

Season the ribs with salt and black pepper, then rub with vegetable oil and sprinkle with chili powder, pressing it into the meat. In a 6-8 quart slow cooker, combine 1/3 cup barbecue sauce, vinegar, ginger, and garlic. Add the ribs and turn to coat with the sauce. Cover and simmer over low heat until the meat is tender, 7 hours.
Preheat oven to broil. Transfer the ribs to a rimmed baking sheet.

Sticky Pineapple Glaze

Transfer 1/4 cup of the sauce from the slow cooker to a small bowl and stir in the remaining 1/3 cup of barbecue sauce, pineapple jam, and ketchup.

Brush the pineapple sauce over the ribs, coating them completely; arrange them bone-side down. Broil in the oven until the sauce turns into a sticky glaze and the ribs are lightly browned, 3-5 minutes. Sprinkle with green onions.
Teriyaki-flavored barbecue sauce

In a medium bowl, combine the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, Sriracha sauce, garlic, and lime juice. Set aside 1/3 cup of the sauce for the glaze.

Categories:

recipe / Multicooker / Winter dishes / Main courses / Meat / Barbecue glazes and sauces / Food Network - recipes / American cuisine / Hawaiian cuisine

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