Sunday, August 19, 2012

Hawaiian Spare Ribs

YUUUUUMMMMMYYYYYY!!!!  This recipe started with my first-ever homemade barbecue sauce!  Need I continue?!!!!!!!  The sauce was delicious, so I knew the ribs would be too!  I was right!  These were a total hit!  My husband actually missed out on these, but our dinner guests (Miss Colleen and Ava) enjoyed them with the kids and me!  We had ours with some corn on the cob and instant mashed potatoes, with sour cream and fresh garlic chives mixed in.  DEEEE-lish!!!!

It doesn't take time to make the sauce, and TRUST me, it's worth it!!!!

Here's the one thing I would change for next time.  I would actually prop my ribs up on some crumpled up tinfoil on the bottom so that they are up out of the grease a bit.  They'll just be easier to pull out as well.

I hope you enjoy these as much as we did!

P.S.  You can use any kind of ribs in this recipe.  These are what were on sale when I was at the meat market!

Hawaiian Spare Ribs

Ingredients: (I used a 6 Quart Crock)
3.5 lbs. Spare Ribs (you can use any kind of ribs though)
2 Tbsp. Onion, minced
1/4 cup Apple Cider Vinegar
1/2 cup Ketchup
1 Tbsp. Worcestershire Sauce
1/4 cup brown sugar
1/4 tsp. dry mustard
1/4 tsp. ginger
3/4 cup chopped pineapple
2 Tbsp. Corn Starch

First, if you've never cut a fresh pineapple before, it can be scary!  Have no fear, I will help you!  I don't know that this is the exact "right" way, but it's my way and it works well!
Start by chopping off the top and bottom so you have nice flat surfaces on both ends.

Now, you are going to take a knife and trim the "skin" with the spikes off of the sides, strip by strip until you've made it all the way around.

There is a hard core in the middle of the pineapple, which you will now cut around.  I just start with one side and make a parallel cut.  I then do the same to the other side.  This gives me two "half moon" pieces.  I then trim the two smaller sides off.  Here's what it looks like.

Time to make your homemade barbecue sauce (you're going to be so impressed with yourself!)
In a saucepan, add the onion, apple cider vinegar, ketchup, worcestershire sauce, brown sugar, dry mustard, ginger and chopped pineapple.

Stir it up and cook it on medium heat for about 5 mins, or until bubbly.
Stir in your corn starch and it will thicken right up!
(Pardon my  mess, LOL!)

I cut my spare ribs into about 3 rib pieces, but you can cut yours anyway you like.  Mine fit best in my crock this way.
So, place half of your ribs into your crock.
Pour half of your barbecue sauce over the top.
Repeat this process with the rest of your ribs and the rest of your barbecue sauce.
(If you needed to do 3 layers, you would just pour 1/3 of your sauce at a time.....or make more sauce if you're making more than just 3.5 lbs. of ribs)
Cook on LOW for 7-9 hours or on HIGH for 3.5-4.5 hours.

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  1. Hope,
    Can I substitute regular mustard for the dry mustard? Thanks!

    1. Sure. The flavor will be a bit different, so I would use less.

  2. what is the plastic in the rib photos?

    1. That is a Reynolds slow cooker liner. Makes clean up a cinch ;)