Slow Cooker Pineapple Spare Ribs
By: Mia Cee || Resting Hungry Face
1 lbs. / 450 grams deboned pork spare ribs, cut into 1″ cubes
350 grams pineapple, cut into 1″ cubes (around half of a medium one)
1/2 medium onion, chopped into 1″ squares
cilantro for garnish, optional
2 tablespoons mustard
1 tablespoon honey
1 tablespoon coconut aminos
2 teaspoons smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder or granules
1. Rinse the ribs and place in the slow cooker.
2. Whisk the sauce ingredients until smooth. It should be very thick. Taste and adjust. Spread over the ribs.
3. Add the pineapple on top and cook for three hours on low. Check the meat around 2:45. They’re done when you can easily cut through them with a fork or spoon.
4. Garnish with cilantro if using.
** The pork and pineapple release a lot of liquid while cooking, so I don’t recommend adding any residual pineapple juice to the slow cooker.
** If you want to remove the fat, scoop out the pork and pineapple and stick the sauce in the fridge for a few hours. Once the fat solidifies in a layer on top, you can easily skim it off.
** After the ribs are done, you can also transfer the sauce to a pan and reduce it on the stove for a thicker, gooier sauce.