Hawaiian Pork Ribs

6 lb pork loin back ribs

3/4 cup ketchup

3/4 cup pineapple preserves

1/2 cup teriyaki marinade and sauce

2 tbsp packed brown sugar

2 clove garlic, finely chopped

1/2 cup cornstarch

1 can (20 0z) pineapple chunks in juice, drained, 1/3 cup juice reserved

1 bag (1 lb) frozen bell pepper and onion stir fry

Spray 6 quart slow cooker with cooking spray. Cut ribs into 2-3 rib portions; place in cooker.

In a small bowl, mix ketchup, preserves, teriyaki marinade, brown sugar and garlic; pour over

ribs.

Cover; cook on Low heat setting 6-7 hours.

Skim fat from liquid cooker if necessary. Remove ribs from cooker; cover to keep warm or

keep warm in 200 degree oven. In a small bowl, mix cornstarch and reserved 1/3 cup pineapple

juice until smooth; stir into liquid in cooker. Increase heat setting to High. Cover; cook about 25

minutes or until thickened. Meanwhile, in large microwavable bowl, mix pineapple chunks and stir

fry vegetables. Microwave uncovered on high 5-7 minutes or until thoroughly heated. Drain; stir

vegetable mixture into sauce in cooker. Serve vegetable mixture over ribs.