|Step 1: Our first step is to chop 2 onions, 4 cloves garlic, and 3 TBSP
fresh ginger and place them in the bottom of our crock pot.
Step 2: Slice your ribs into chunks. Between each rib there is a nice
meaty center. Slice between the ribs and you're ready to go. Place
those in the crock pot snug together on top of the onions.
Step 3: In a bowl, whisk together: 1 and 1/2 cups dark-brown sugar,
1 cup low-sodium soy sauce, 6 tablespoons rice vinegar, 1
tablespoon Sriracha or other chili sauce.
(Variation: we are a sugar free house so instead of the brown sugar
shown in my first photo I used 1/2 cup Underwood Family Farm's
molasses. It tasted GREAT to us. The pineapple added all the sugar
taste we needed.)
Step 4: Once mixed, pour the sauce over your ribs. Cover the crock
pot and cook on low for 4 hours. (Variation: My ribs were still
mostly frozen when I made this recipe. I simply added an hour to my
cooking time. They were still great!)
After 4 hours I had nearly done ribs. You can see from the white
bone in the middle the rib meat has cooked down and is barely
holding the bone.
Step 5: Slice your pineapple (I take the core out, but I'm weird. It's
not necessary) and lay them out over the ribs. Cover again and cook
1 additional hour.
DONE! After your final cooking hour, remove the rib bones, and
serve! Be sure to top the meat on your plate with a healthy
spoonful of sauce, a pineapple, and scallions. They're tangy, sweet,
a little spicy and all around delicious!