Polynesian Pork Ribs
from Karen

Ribs:

2 lb. boneless country-style pork loin ribs

1 garlic clove, minced (or its equivalent in dry form)

1 small onion, sliced

1 (8 oz.) can crushed pineapple in unsweetend juice, undrained

Sauce:

3/4 cup ketchup

3 Tbsp. brown sugar

3 Tbsp. hoisin sauce

1 tsp. grated gingerroot or dry ginger

Spray 4 quart slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in sprayed slow cooker. Spoon about half of the pineapple, with some of the juice, over the ribs.

With the remaining pineapple and juice add ketchup, brown sugar, hoisin sauce and gingerroot; mix well and refrigerate until later.

Cover and cook on low setting 8-10 hours.

About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. (I remove the meat and pour out the cooking juices.) Spoon or pour evenly over ribs the sauce mixture. Increase heat setting to high; cover and cook an additional 30 minutes or until ribs are glazed. Serve with rice and your favorite vegetable.

Recipe yields 6 servings and can easily be doubled for a crowd.