9. Garnish with sliced green onions for a pop of color and flavor.
Variations & Tips
For a spicier kick, add a teaspoon of crushed red pepper flakes to the sauce before cooking. And if you’ve got extra time on the weekend, you can brown the ribs in a skillet for a few minutes before adding them to the slow cooker to lock in flavors and create a crispy exterior. Playing around with flavors is what cooking’s all about. No canned pineapples on hand? Try mango or peach for a different kind of sweet twist. Plus, if you’ve got leftovers (and that’s a big if), these ribs make killer sandwiches the next day. Just shred the meat and heap it onto a bun with a scoop of coleslaw. Enjoy, folks!
My Hawaiian friend first showed me this recipe, and we’ve been eating it regularly since!
