Slow-cooked spareribs with pineapple & ginger

Pictured with Brussels sprouts & jalapeño bread. 

4-quart slow cooker
Pineapple chunks	20 ounces
Soy sauce, light	1/3 cup
Ketchup	1/3 cup
Vinegar, cider	3 tablespoons
Sugar, dark brown	3 tablespoons
Ginger, freshly minced or grated	2 tablespoons
Garlic, minced	1 clove
Pork spareribs or baby back ribs, cut into serving pieces of 3 to 4 ribs each	4 pounds

1. Drain pineapple, reserving ½ cup of the juice, and set aside.
2. In a bowl, combine juice, soy sauce, ketchup, vinegar, sugar, ginger, and garlic; set aside.
3. Coat slow cooker with cooking spray.
4. Add liquid mixture to the slow cooker.
5. Stack ribs flat, alternating with pineapple chunks.
   For oval cookers, lay ribs flat, and scatter chunks around them.
6. Cover, and cook for 8 to 9 hours on LOW.

Time: 9 hours total (15 minutes active) • 6 servings