In a small bowl mix together the paprika, garlic, cumin, ginger, and salt until well combined. Set aside.
Remove the membrane from the pork ribs and discard. Pat the ribs dry with a paper towel then rub the spice mix all over the ribs.
Place the ribs in a 6-quart slow cooker (If necessary cut the rack of ribs in half and stack to fit in the slow cooker).
Mix the pineapple chunks and soy sauce together in a bowl then pour into the slow cooker over top of the ribs.
Place the lid on the slow cooker and cook on LOW for 7 hours.
Preheat the broiler on the oven. Line a large baking sheet with aluminum foil.
Carefully transfer the ribs to the baking sheet and set aside.
Transfer the pineapple and any liquid from the slow cooker to a blender or food processor and blend until smooth. Pour the mixture into a saucepan.
In a small bowl mix together the cornstarch and water until the cornstarch has dissolved. Pour the cornstarch mixture in the pan with the pineapple sauce and stir until well combined. Cook sauce over medium heat, stirring occasionally, until thickened, 5 to 10 minutes.
Take the sauce off the heat. Baste the ribs with some of the sauce then broil the ribs in the oven until caramelized, 5 to 10 minutes.
Serve the ribs with the remaining pineapple sauce on the side.
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