Description
These Slow Cooker Hawaiian Ribs are fall-off-the-bone tender, coated in a sweet and savory pineapple glaze. It’s an effortless tropical-inspired dinner perfect for beginners and busy weeknights.
Ingredients
Scale
- 2 pounds pork ribs (baby back or spare ribs)
- 1 cup diced pineapples (fresh or canned, drained if canned)
- 1/2 cup barbecue sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- Optional: sliced green onions for garnish
Instructions
- Season the Ribs: Rub salt and pepper all over the ribs. For best results, season the night before and refrigerate to allow the flavors to develop.
- Mix the Sauce: In the base of your slow cooker, whisk together the barbecue sauce, soy sauce, brown sugar, garlic, and ginger until well combined.
- Add the Pineapple: Stir in the diced pineapple to evenly distribute the fruit throughout the sauce, ensuring each bite is infused with tropical sweetness.
- Place the Ribs: Nestle the seasoned ribs into the sauce, turning to coat and positioning them so they’re submerged as much as possible.
- Cook the Ribs: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The ribs are ready when they are very tender and pull away from the bone easily.
- Thicken the Sauce: Remove the cooked ribs and set aside. Transfer the sauce to a small saucepan. Skim off excess fat, then mix the cornstarch with a tablespoon of water and stir it into the sauce. Simmer until thickened to a glossy glaze.
- Glaze and Garnish: Drizzle the thickened sauce generously over the ribs. For extra flavor and texture, broil the ribs for 3 to 5 minutes to caramelize the glaze. Finish with sliced green onions.
Notes
- To add a spicy twist, include a pinch of red pepper flakes or a dash of hot sauce to the cooking sauce. For a tropical variation, try substituting mango or peach for pineapple. Leftover ribs are great for sandwiches—just shred and serve on a toasted bun with slaw. If you’re using canned pineapple, make sure to drain it well to prevent a watery sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 18g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg