Slow Cooker Polynesian Pork Ribs Recipes

SLOW COOKER RIBS

Steps:

• Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
• Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

SLOW-COOKER POLYNESIAN PORK RIBS

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.

SLOW COOKER POLYNESIAN PORK

Steps:

• In a bowl, combine salt, curry powder, garlic, and mango chutney until well combined.
• Rub the chutney mixture all over the pork roast. Place the roast in a slow cooker. Pour the pineapple juice in the slow cooker.
• Cook on HIGH 4-5 hours (or LOW 8-10 hours), or until pork shreds easily when pulled.
• Remove pork roast to a plate or cutting board and pull the pork into large shreds.
• Serve immediately with juices from the slow cooker, if desired. Garnish with sesame seeds and cilantro.

SLOW COOKER RIBS

Steps:

• Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
• Set the cooker to Low, and cook until ribs are tender, about 8 hours.

HAWAIIAN-INSPIRED BABY BACK RIBS FOR THE SLOW COOKER

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.

POLYNESIAN PORK RIBS

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.

SLOW-COOKER HAWAIIAN BARBECUE RIBS

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.