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Pineapple Teriyaki Slow Cooker Ribs



Tropical Pineapple Teriyaki Ribs


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)


Remove the membrane from the back of the ribs and cut into individual ribs.

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, hoisin sauce, rice vinegar, red pepper flakes, salt, and pepper.

Place the ribs in a slow cooker and pour the pineapple teriyaki sauce over them, making sure they are well coated.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.

Remove the ribs from the slow cooker and transfer 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.

Pour the thickened sauce over the ribs. Garnish with pineapple slices and chopped green onions if desired.❤️❤️


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