Time 8h40m Yield 6 Number Of Ingredients 10 Steps:
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on Low heat setting 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.
Time 1h35m Yield 2 servings. Number Of Ingredients 13 Steps:
Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.
Time 10h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed.
Time 7h30m Yield 4 servings Number Of Ingredients 11 Steps:
Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours. Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.
Number Of Ingredients 16 Steps:
Preheat Saladmaster brasier pan on medium, approximately 4 minutes, or when several drops of water sprinkled on the pan skitter and dissipate. Cut ribs into serving size pieces. Place ribs in pan to sear. When meat releases, turn and sear other side. You may need to do all of the meat in two phases because all of the meat may not fit into pan; in which case, place first series of meat onto a plate while searing remaining meat. Meanwhile, in a 3 quart saucepan, combine the brown sugar, cornstarch, celery salt, ginger, pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce. Stir mixture over medium heat and bring to a boil. Cook for approximately 2 minutes or until thickened. When ribs are seared on both sides, place all meat into braiser pan and pour ingredients from sauce pan over ribs. Cover pan, turn heat down to simmer and cook for approximately 4 hours. During the 4 hours turn meat approximately 3 times to assure all of the meat is covered with sauce. When meat is easily picked off the bone, it is ready to serve. Nutrition information per serving: 787 calories, 53.2g fat, 17g saturated fat, 181.4mg cholesterol, 847.1mg sodium, 40.4g carbohydrate, .8g dietary fiber, sugar 33.1g, 36g protein Tips: Pork spareribs can be substituted for beef ribs. Serve with rice pilaf or couscous, and a vegetable for a wonderful and easy meal. The ingredients can be combined several days prior to serving. Put dry ingredients in a covered container and all of the wet ingredients into another covered container. Store wet ingredients in refrigerator. Combine in saucepan when ready for cooking. If you have leftovers, take a fork and scrape of the bone. Use for sandwiches, as a pizza topping, or mix with brown rice as a new main dish.
Time 6h15m Yield 4 Number Of Ingredients 11 Steps:
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top. Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce. Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours. Transfer ribs to a serving dish. Brush remaining sauce on top.
Time 4h20m Yield 6 Number Of Ingredients 5 Steps:
Season ribs with salt and pepper. Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours. When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C). Transfer ribs from the slow cooker to a baking sheet and coat with barbeque sauce. Discard onion and garlic. Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.
Time 9h5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place ribs in the bottom of your slow cooker. Mix remaining ingredients and pour over ribs. Cover and and cook on low for 8- 9 hours. *If the ribs are fatty boil for 5 minutes before placing in slow cooker.
