Slow Cooker Hawaiian Ribs bring the mouthwatering flavors of the tropics right to your dinner table. These tender pork ribs are slowly cooked in a rich, tangy-sweet sauce made from pineapple, barbecue sauce, soy sauce, and a blend of aromatic garlic and ginger. The result is fall-off-the-bone meat infused with island-inspired flavor, perfect for a comforting meal or a casual backyard gathering. Whether you’re looking to elevate your weeknight dinner or impress guests with minimal effort, this recipe has you covered.
What sets these ribs apart is the perfect balance of savory, sweet, and slightly tangy flavors. The pineapple not only lends a tropical twist but also helps tenderize the meat as it cooks. A quick finish under the broiler caramelizes the glaze, adding a sticky, finger-licking finish. With very little prep and all-day slow cooking, this dish delivers high-impact flavor with low-stress execution. It’s a must-try for any rib lover looking for something a little different.
Why You’ll Love This Recipe:
• Tropical Twist: A flavorful fusion of pineapple, soy sauce, and barbecue glaze.
• Effortless Cooking: Just set it and forget it in the slow cooker.
• Fall-Off-the-Bone Tender: The low-and-slow method ensures perfect texture.
Ingredients:
• 2 lbs pork ribs (baby back or spare ribs)
• 1 cup diced pineapple (fresh or canned, drained if canned)
• ½ cup barbecue sauce (your favorite variety)
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (for thickening the sauce)
• Salt and freshly ground black pepper, to taste
• Sliced green onions (optional garnish)
Instructions:
Step 1: Season the Ribs
• Generously season the ribs with salt and freshly ground black pepper on all sides.
• For deeper flavor, cover and refrigerate the seasoned ribs overnight, allowing the seasoning to penetrate the meat.
Step 2: Make the Sauce Base
• In the bottom of your slow cooker, combine the barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger.
• Whisk until smooth and fully incorporated.
Step 3: Add Pineapple
• Stir the diced pineapple into the sauce mixture.
• Distribute evenly to ensure each piece of rib benefits from the sweet and tangy components.
Step 4: Arrange the Ribs
• Place the ribs in the slow cooker, turning them to coat thoroughly in the sauce.
• If your slow cooker is small, cut the ribs into smaller sections so they fit better and cook evenly.
Step 5: Slow Cook to Perfection
• Cover the slow cooker with its lid.
• Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the meat is tender and nearly falling off the bone.
Step 6: Prepare the Glaze
• Remove the ribs carefully and set aside on a platter.
• Pour the remaining sauce from the slow cooker into a saucepan and place it over medium heat.
• In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
• Stir the slurry into the sauce and continue to cook, stirring frequently, until it thickens (about 2–3 minutes).
Step 7: Glaze the Ribs
• Generously brush or spoon the thickened sauce over the ribs.
• For an added layer of flavor and texture, place the sauced ribs under the broiler for 2–3 minutes.
• Watch closely to prevent burning, and remove once the glaze is bubbling and caramelized.
Step 8: Garnish and Serve
• Sprinkle with sliced green onions, if desired.
• Serve hot, paired with steamed rice, roasted vegetables, or a crisp cabbage slaw for a well-balanced meal.
Tips:
• Use Fresh Pineapple if Possible: It offers a brighter, less sugary flavor than canned.
• Choose the Right Ribs: Baby back ribs are more tender, while spare ribs offer a meatier bite.
• Adjust Sweetness: Add more or less brown sugar based on your preference for sweetness.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of sriracha for heat.
• Caramelization Is Key: Don’t skip the broiler if you want that glossy, sticky finish—it takes the ribs to the next level.
Storage Options:
• Refrigerator: Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) for 15–20 minutes, or until warmed through.
• Freezer: Freeze cooked ribs in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and reheat as above.
• Make-Ahead Tip: You can prepare the sauce and season the ribs the night before. In the morning, just add everything to the slow cooker.
