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!
1-3 pounds boneless country style ribs
½ yellow onion, chopped
2 red apples, chopped
½ cup fresh pineapple, chopped
dash of smoked paprika
salt and pepper to taste
1 small Butternut Squash, peeled seeded and cubed
½ orange bell pepper, seeded and diced
½ red bell pepper, chopped
½ cup unsweetened 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.