(Family Features) There's nothing better than a juicy, flavorful rack of pork ribs hot off the grill. Whether saucy or spicy, wet or dry, ribs are a versatile pork cut that can take on many of your favorite flavors. But if standing over a grill isn't an option or appealing this time of year, there's good news.
The perfect rack of pork ribs isn't exclusive to hot grates over an open flame. You can also whip them up in your oven or utilize a trusty slow cooker. The path to perfect ribs is simplified with some easy slow-cooking techniques. If you opt for the oven:
- Heat can circulate on all sides when the ribs are lifted above the baking sheet on a rack.
- When cooking, cover ribs with aluminum foil halfway through to preserve moistness.
- Brush ribs with a marinade or coat with a dry rub the day before and refrigerate for more flavor.
Slow Cooker Hawaiian-Style Ribs add another layer of ease as this Asian-infused recipe boasts a citrus-filled flavor while simmering away in your counter-top slow cooker. What is your favorite way to prep ribs? Share your recipes and discover others from across the country on Pork Social at www.PorkBeinspired.com/porksocial.
Recipe: Slow Cooker Hawaiian-Style Ribs
- 2 racks pork back ribs (2 1/2 to 3 pounds each), cut into 3- or 4-rib sections
- 2 cups hoisin sauce*
- 1 cup pineapple juice
- 3 tablespoons grated fresh ginger
- 3 tablespoons sesame oil*
- 3 scallions, thinly sliced (optional)
- 1 1/2 teaspoons sesame seeds, toasted* (optional)
- In medium bowl, combine hoisin sauce, pineapple juice, ginger and sesame oil. Arrange ribs in a slow cooker and pour half of the sauce mixture over ribs. Cover and cook on low for 5 to 6 hours or on high for 3 1/2 to 4 hours, until ribs are very tender. Set remaining sauce aside in refrigerator.
- About 1/2 hour before ribs are done, remove sauce from refrigerator, to bring it to room temperature.
- Arrange ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with scallions and sesame seeds, if using. Serve remaining sauce at the table.
Yield 6 servings (4 ribs per serving)