We’ve been back from Maui for 2 days now and I’m craving island food.
Wherever you go on the island you see an abundance of tropical fruit growing — mangoes, coconuts, papayas, and of course, Maui Gold Pineapples.
Our favorite snack was fresh coconut cut and sold by locals. They slice off the top and pop in a straw. Wow, fresh coconut water tastes NOTHING like the stuff that’s sold in stores. If I had it my way I’d drink fresh coconut water every day — so delicious. Once you’re done drinking the vibrant coconut water you have another treat in the soft coconut meat.
This recipe for Tropical Pork Ribs will take your taste buds to a delicious place where the sun is always shining and the water is warm and inviting.
With the use of your slow cooker and a little prep in the morning, this yummy dinner will be waiting for you when you get home from work!
- ¼ cup coconut flour
- ½ teaspoon pepper
- 2 teaspoon dried ground mustard
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1-3 lbs boneless country style ribs
- 2 Tablespoons coconut oil
- ½ yellow onion, chopped
- 2 red apples, chopped
- ½ cup fresh pineapple, chopped
- Dash of smoked paprika
- Salt and pepper to taste
- Small butternut squash, peeled, seeded and cubed
- ½ orange bell pepper, chopped
- ½ red bell pepper, chopped
- ½ cup apple sauce
- In a medium bowl combine the Tropical Spice Rub ingredients.
- Rinse and pat dry the pork ribs. Season with salt and pepper, then coat each side with the Tropical Spice Rub.
- In a large skillet, place the coconut oil over medium-high heat. Place the coated ribs in the skillet, and brown on all sides.
- Place the browned ribs in your slow cooker.
- In the skillet, over medium heat, combine the remaining ingredients. Heat for 5 minutes, mixing until fully incorporated. Remove from heat and spread evenly over the top of the ribs.
- Cover and cook on low for 4-6 hours.
- Serve over Real Healthy Sweet & Sour Rice.