Ingredients:
2 racks of pork baby back ribs
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons cornstarch
2 tablespoons water
Pineapple slices and chopped green onions, for garnish (optional)
Directions:
Remove the membrane from the back of the ribs and cut into individual ribs.
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, hoisin sauce, rice vinegar, red pepper flakes, salt, and pepper.
Place the ribs in a slow cooker and pour the pineapple teriyaki sauce over them, making sure they are well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.
Remove the ribs from the slow cooker and transfer to a serving platter.
In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce in the slow cooker and cook on high for another 15-20 minutes, or until the sauce has thickened.
Pour the thickened sauce over the ribs. Garnish with pineapple slices and chopped green onions if desired.