Slow-Cooked Pineapple Pork Ribs

Well, it is officially our last day to include any sort of fruit at mealtime.  Might as well go all out and make it one of the sweetest of all!  Had another day off today, the third this week, which is not a good thing.  I actually wanted to stay in bed all day long and do nothing.  My stomach has been in tight knots for days on end now, and staying bed-ridden for a day just seemed like a great idea.  However, the maintenance men were scheduled to come by today to fix our bathroom cabinets.  Last we heard they would be by today, and it was our responsibility to rid the cabinets of any items.  That was the only reason I forced myself up.  Who knows what time they would show up, so I couldn’t afford to just lounge around.  Guess what?  Currently it’s 6:38 p.m. and it is safe to say that they are not coming.  Insert cuss word here.  Well, I guess it’s better I didn’t say in bed anyway.  Instead, I made this awesome meal to share with all of you!  Enjoy!

I kind of made it seem like I spent all day makin’ this or something, but nope!  Trusty slow-cooker did all the hard work.  All I did was give this dish about 10 minutes of prep time.

 

Ingredients

  • 3-4 lb. pork spare ribs
  • 2 tbsp. dijon mustard
  • 1 tsp. smoked paprika
  • 2 c. cubed pineapple (fresh would be best)

 

Process

No need for a numbered list here!  Cut rack into individual ribs, rub them with the mustard/paprika mixture.  Dump ’em in your slow-cooker, top with the cubed pineapple, set to low and let cook for 8 hours.

 

Bok Choy & Cabbage Stir Fry

To go with this dish I prepared some stir-fried cabbage and baby bok choy.  This side dish took about the same amount of time it took me to prep the ribs this morning.  Super simple, and it went well with the sweet pineapple flavor on the ribs.

 

Ingredients

  • 1/2 head of green cabbage, thinly sliced
  • 1 lb. baby bok choy, trim off the first inch or so from the bottom
  • 3 tbsp. coconut oil
  • 1 tsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1/2 tbsp. fresh ginger, minced
  • salt and pepper to taste
  • 1 tsp. sesame seeds

 

Process

  1. Heat coconut oil over medium heat in a wok or large skillet.
  2. Saute garlic and ginger for about 30 seconds, or until fragrant.
  3. Add cabbage, sprinkle with salt and pepper to your liking.  Let cabbage cook down for about 3 minutes.
  4. Toss in bok choy and continue to cook down, about 4 minutes or until the bok choy is fully wilted.
  5. Remove from heat, stir in sesame oil and sprinkle sesame seeds on top.

 

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2 Responses to “Slow-Cooked Pineapple Pork Ribs”

  1. Daphne says:

    This was amazing, and so easy to make!

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