Slow Cooker Hawaiian BBQ Ribs

Ingredients:

• 2 small slices of pork ribs, removed from the loin (0.7 - 0.9 kg each), cut in half
• 2 tablespoons of vegetable oil
• 3 tablespoons ancho chili powder
• 2/3 cup teriyaki-flavored barbecue sauce, recipe below
• 1/3 cup apple cider vinegar
• 1 tbsp grated peeled fresh ginger
• 2 cloves garlic, grated
• 1/4 cup pineapple jam
• 2 tbsp. ketchup
• 2 green onions, thinly sliced ​​diagonally

Teriyaki-flavored barbecue sauce

• 0.5 cup soy sauce
• 1/4 cup bourbon
• 1/4 cup mirin
• 1/4 cup firmly packed brown sugar
• 2 tablespoons of honey
• 1 tbsp. chopped fresh ginger
• 1 tbsp dark sesame oil
• 2 teaspoons Dijon mustard
• 2 tsp. sriracha sauce
• 2 cloves garlic, crushed
• Juice of 1 lime

Preparation:

1. Season the ribs with salt and black pepper, then rub with vegetable oil and sprinkle with chili powder, pressing it into the meat. In a 6-8 quart slow cooker, combine 1/3 cup barbecue sauce, vinegar, ginger, and garlic. Add the ribs and turn to coat with the sauce. Cover and simmer over low heat until the meat is tender, 7 hours.
2. Preheat oven to broil. Transfer the ribs to a rimmed baking sheet.
   
   

   Sticky Pineapple Glaze

   
   Transfer 1/4 cup of the sauce from the slow cooker to a small bowl and stir in the remaining 1/3 cup of barbecue sauce, pineapple jam, and ketchup.
3. Brush the pineapple sauce over the ribs, coating them completely; arrange them bone-side down. Broil in the oven until the sauce turns into a sticky glaze and the ribs are lightly browned, 3-5 minutes. Sprinkle with green onions.

4. Teriyaki-flavored barbecue sauce

   
   In a medium bowl, combine the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, Sriracha sauce, garlic, and lime juice. Set aside 1/3 cup of the sauce for the glaze.