1-2 racks pork spare ribs, fat layer removed
FRESH ground sea salt and black pepper
1 cup PACKED brown sugar
6 ounce can pineapple juice
2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 can crushed pineapple
1-2 tablespoons corn starch

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Remove fat layer on back of rack.
  • GENEROUSLY season both sides of pork.
  • Place rack on baking sheet meet side up and cover with foil tightly.
  • Bake covered for 90 minutes without peeking.
  • Cut racks into 3-4 rib sections.
  • Add rib sections to slow cooker.
  • In a small bowl stir together the brown sugar, pineapple juice, ground giner and apple cider vinegar.
  • Pour sauce over ribs, cover and cook on low 2 hours.
  • Ladle out 1/2-1 cup of sauce and whisk in cornstarch.
  • Add pineapple to cornstarch mixture.
  • Stir pineapple mixture into sauce, recover and cook another 1/2-1 hour until ribs are tender and well coated.

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