Hawaiian barbecue sauce has a sweet taste similar to teriyaki. Top it with ginger, garlic and apple cider vinegar and stew the pork ribs with chili powder. Use ribs taken from the loin: they are more fleshy and appetizing. And to give them the barbecue look, coat the finished ribs with a mixture of barbecue sauce, ketchup and pineapple jam and grill in the oven. You’ll have ribs that look like they just came off an outdoor grill, coated in a gooey glaze and deliciously roasted. A perfect winter recipe when you want summer flavors and barbecue.
Barbecue ribs Hawaiian style in slow cooker
2 small slices of pork ribs stripped from the loin (0.7 to 0.9 kg. each), cut in half 2 tbsp vegetable oil 3 tbsp. ancho chili powder 2/3 tbsp. teriyaki barbecue sauce 1/3 tbsp. apple cider vinegar 1 tbsp. grated peeled fresh ginger 2 cloves of garlic, grated 1/4 tbsp. pineapple jam 2 tbsp. ketchup 2 green onion quills, thinly sliced obliquely
Sprinkle ribs with salt and black pepper, then rub with vegetable oil and sprinkle with chili powder, pressing it against the meat. In a 6-8 liter slow cooker, mix 1/3 tbsp barbecue sauce, vinegar, ginger and garlic. Add the ribs and flip to coat with the sauce. Cover and simmer over low heat until meat is soft, 7 hours. Preheat the oven on the grill. Transfer the ribs to a rimmed baking tray. Pour 1/4 tbsp of the sauce from the slow cooker into a small bowl and stir in the remaining 1/3 tbsp of barbecue sauce, pineapple jam and ketchup. Brush the pineapple sauce all over the ribs to completely cover them; arrange bones side down. Roast in oven on grill mode until sauce is a sticky glaze and ribs are lightly toasted, 3 to 5 minutes. Sprinkle with green onions.