Hawaiian Spare Ribs: Slow Cooker Recipe

It will feel like you're in the "Tropics" when you taste these delicious ribs!

First of all, to all of my fellow-teachers out there, welcome back!  It's always a rough adjustment back to school after having the summer off with my kiddos.  I just love being home with them!  I love my kids at school though too!  As a music teacher, I get to see the entire school, so I have the pleasure of watching these kids grow for 6 years!  It's pretty amazing see them mature over the years, and to develop their unique talents. I'm a pretty lucky lady!

On to this week's recipe; Hawaiian Ribs!  I pulled out all the stops to make this one!  Ok, that might be a little over-dramatic,  but I did make my very own Barbecue sauce!  I believe it's the homemade sauce that made these ribs so incredibly delicious!!! Did you know Barbecue sauce isn't very hard to make?  It was totally worth the few minutes it took.  I've never been to Hawaii, but these "Tropical" ribs will put you in the mind-set of a Hawaiian vacation! ;)

We had guests over when I served these and they really enjoyed them. I served mine with Instant Mashed Potatoes (doctored up with some sour cream and fresh chives) and corn on the cob.  They were the perfect pairing!

I sincerely hope you give these a try!  There's nothing like fall-off-the-bone ribs!!!  Mmmmmmm.....makes me want to go make more right now......LOL!

Hawaiian Spare Ribs

Ingredients: (I used a 6 Quart Crock)
3.5 lbs. Spare Ribs (you can use any kind of ribs though)
2 Tbsp. Onion, minced
1/4 cup Apple Cider Vinegar
1/2 cup Ketchup
1 Tbsp. Worcestershire Sauce
1/4 cup brown sugar
1/4 tsp. dry mustard
1/4 tsp. ginger
3/4 cup chopped pineapple
2 Tbsp. Corn Starch

First, if you've never cut a fresh pineapple before, it can be scary!  Have no fear, I will help you!  I don't know that this is the exact "right" way, but it's my way and it works well! Start by chopping off the top and bottom so you have nice flat surfaces on both ends.  Now, you are going to take a knife and trim the "skin" with the spikes off of the sides, strip by strip until you've made it all the way around.  
There is a hard core in the middle of the pineapple, which you will now cut around.  I just start with one side and make a parallel cut.  I then do the same to the other side.  This gives me two "half moon" pieces.  I then trim the two smaller sides off.  

Time to make your homemade barbecue sauce (you're going to be so impressed with yourself!) In a saucepan, add the onion, apple cider vinegar, ketchup, worcestershire sauce, brown sugar, dry mustard, ginger and chopped pineapple.
Stir it up and cook it on medium heat for about 5 mins, or until bubbly. Stir in your corn starch and it will thicken right up!

I cut my spare ribs into about 3 rib pieces, but you can cut yours anyway you like. Crumple up a little bit of foil and place it at the bottom of your crock, creating a layer to prop your ribs up on.  This will help keep them from swimming in grease.  You can skip this step (I did, but wished I had done it) if you want.  Place half of your ribs into your crock. Pour half of your barbecue sauce over the top. Repeat this process with the rest of your ribs and the rest of your barbecue sauce. (If you needed to do 3 layers, you would just pour 1/3 of your sauce at a time.....or make more sauce if you're making more than just 3.5 lbs. of ribs) Cook on LOW for 7-9 hours or on HIGH for 3.5-4.5 hours. ENJOY!

For the original post, with step-by-step pictures, please click here.

For more great slow cooker recipes, please visit www.slowcookeradventures.com

Happy Slow-Cooking!

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