Put this recipe on paper.
Friends, get together, for I have a small tweak on an old recipe that will liven up your next family gathering with a perfect balance of sweet and savory flavors. Pineapple teriyaki slow cooker ribs are a fusion of the traditional flavors of slow-cooked rib with the unique flavors of teriyaki, which have their roots in Hawaii. Just as comforting as the dish’s flavor is its genesis story. It is a true monument to the power of culinary fusion that it was born from the merging of traditional slow-cooking techniques from the Midwest with the vivid flavors of Pacific Island cuisine. I hear you asking, “Why make this?” The tenderization of slow-cooked ribs enhanced with pineapple’s acidity and teriyaki’s deep, sweet undertones is the ultimate expression of love and caring.
Visualize these shiny, juicy ribs served with a mountain of mashed potatoes doused in butter, a medley of roasted veggies, or maybe a light vinegar-based coleslaw to balance all that richness. As a Midwestern classic, cornbread is a must-have to soak up all that flavorful sauce.
PAID LISTING
Slow Cooker Pineapple Teriyaki Ribs—4–6 Servings
For Ingredients
Three things you’ll need: two racks of pork ribs, which should weigh around four to six pounds; salt and pepper to taste; and one cup of teriyaki sauce.
– One cup of pineapple extract
Ingredients: – 1/2 cup of brown sugar – 1 tablespoon of chopped garlic
– Grind 1/3 teaspoon of ginger
To make the pineapple chunks, peel the pineapple and chop it into chunks. Optional: 2 tablespoons of cornstarch.
How to Follow
1. Season both sides of the ribs with a generous amount of salt and pepper. After bending and molding the ribs to fit, place them in the slow cooker.
2. Create a flavorful symphony that will soak into the ribs by whisking together teriyaki sauce, pineapple juice, brown sugar, chopped garlic, and ginger in a mixing dish. With a delicate touch, pour this mixture over the ribs.
