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Soulfully Good Pork Spareribs With Pineapple and Ginger
Marinates overnight. Made in a slow-cooker.
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(20 ounce) can
pineapple chunks in juice
, drained and 1/2 cup juice reserved
light brown sugar
or 3 tablespoons
dark brown sugar
lbs pork spareribs (also could use country-style ribs) or 4 lbs baby back ribs, cut into serving pieces of 3 to 4 ribs each (also could use country-style ribs)
In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
Cover and marinate overnight in the refrigerator.
Grease the slow cooker with oil and add the ribs and marinade.
If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
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