Monday Menu: Slow-Cooker Island Ribs

We are expecting sub-zero temps later this week, so something tropical seemed a good idea. And it’s a slow-cooker recipe, great for busy weeknight meals.

On the board tonight:

1. Island Ribs
2. Pineapple Pilaf
3. Green Beans

Island Ribs

• 5-6 lbs pork ribs
• ¼ cup sugar
• 1 tsp salt
• ½ cup water
• 1 tbsp lemon or lime juice
• ½ cup ketchup
• ½ cup soy sauce
• 1 tbsp brown sugar
• 1 to 3 tsp ground ginger
• ¼ to ½ tsp red pepper flakes (opt)

Slow-Cooker

Night before, rub salt and sugar on pork ribs and refrigerate overnight.  In the morning, put ½ cup water in slow-cooker along with ribs.  Mix together remaining ingredients and pour onto ribs.  Cook according to manufacturer’s directions (usually 8-10 hours on low) until meat is tender and pulls from the bone.

Note: Depending on your slow-cooker size, you may have to cut the ribs into sections that fit.

Pineapple Pilaf

• 1 cup rice
• drained pineapple juice and enough water to make 2 cups
• 2 tsp butter
• 6 green onions, chopped
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 8 oz pineapple chunks, drained

saucepan, skillet

Add rice and liquid to saucepan, bring to a boil, cover, reduce heat and simmer until all water is absorbed.

Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt & ginger; cook and stir 2 to 4 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly. Fluff with a fork before serving.