Servings: 6
Prep Time: 20 Min.
Cook Time: 6 Hr.

+ 2 racks pork back ribs, (2 1/2-3 lb. each), cut into 3- or 4-rib sections
+ 2 c. hoisin sauce *
+ 1 c. pineapple juice
+ 3 Tbsp. fresh ginger root, grated
+ 3 Tbsp. sesame oil *
+ 3 scallions, green only, thinly sliced (optional)
+ 1 1/2 tsp. sesame seeds, toasted + (optional)

+ You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

1. In a medium bowl, combine the hoisin sauce, pineapple juice, ginger, and sesame oil.
2. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Cover and cook on low for 5-6 hr. or on high for 3 1/2-4 hr., until the ribs are very tender. Set the remaining sauce aside in the refrigerator.
3. About 1/2 hr. before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature.
4. Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with the scallions and sesame seeds, if using. Serve the rest of the remaining sauce at the table.

* Serve these ribs in the Hawaiian plate lunch style, with a scoop of white rice, macaroni salad, or slaw on the side. They'd also be good alongside a simple carrot salad or a few slices of grilled pineapple.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 770;   Total Fat: 48g;   Saturated Fat: 16g;   Cholesterol: 135mg;   Total Carbs: 65g;   Fiber: 0g;   Protein: 27g;   Sodium: 3590mg;