serves 81 cup low-sodium soy sauce 1 cup hoisin sauce 1/2 cup honey 1/2 cup pineapple juice or papaya nectar (I used 1/2 cup crushed pineapple) 1/3 cup rice wine vinegar 1/4 cup peanut or sesame oil 2 tablespoons chopped garlic 8 pounds country-style pork spareribs, cut into serving pieces of 3 to 4 ribs
1. In a large bowl, combine the soy sauce, hoisin, honey, pineapple juice, vinegar, oil and garlic. Add the ribs and turn to completely coat them with the marinade. Cover and refrigerate 1 to 2 hours.
2. Arrange the ribs in the slow cooker and pour the marinade over them. If you are using a round cooker, lift the ribs so the sauce can get between them. Cover and cook on low for 8 to 9 hours, until the meat is tender and starts to separate from the bone. Serve immediately with lots of napkins.