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SLOW COOKED HAWAIIAN BBQ RIBS adapted from Food Network

Hawaiian barbecue is known for a fairly sweet almost teriyaki like flavor.

2 small racks baby back ribs (1 1/2 – 2 pounds each), cut in half
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2-3 tablespoons ancho chile powder
2/3 cup teriyaki-style barbecue sauce (Sweet Baby Ray’s)
1/3 cup apple cider vinegar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, FINELY minced
1/4 cup pineapple preserves
1 SMALL can crushed pineapple
2 tablespoons jalapeno ketchup
2 scallions, thinly sliced on an angle

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere.
• Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic together.
• Spread mixture into the bottom of an 8 quart slow cooker.
• Add the ribs and turn to coat each rack in the sauce.
• Cover and cook on low 7-8 hours until the ribs are tender.
• Preheat the broiler.
• Transfer the ribs to a rimmed baking sheet.
• Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down.
• Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes.
• Top with the scallions.