Slow Cooker Hawaiian Ribs are tender and so so sweet! Every bite is coated in a to-die-for pineapple-teriyaki sauce that brings out the most in the meat and will leave you licking your fingers. The best part is it is so easy to make: just prep your ingredients in just 10 minutes and let your slow cooker do the rest! Once they’re done, you’ll be met with fall-off-the-bone Slow Cooker Hawaiian Ribs, positively bursting with flavor. Make your next barbeque a tropical affair!
Ingredients
- 2 small racks baby back ribs
- salt, to taste
- pepper, to taste
- 1 tablespoon vegetable oil
- 3 tablespoons ancho chili powder
- 2/3 cup teriyaki-style barbecue sauce, divided
- 1/3 cup apple cider vinegar
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1/3 cup pineapple preserves
- 1/4 cup ketchup
- 2 green onions, sliced
Directions
Step 1 –Season the ribs with the salt and the pepper.
Step 2 –Rub the ribs with the vegetable oil.
Step 3 –Sprinkle the ribs evenly with the ancho chili powder.
Step 4 –Add 1/3 cup of the barbecue sauce, the apple cider vinegar, the ginger, and the garlic to a 6-quart or larger slow cooker, stirring to combine.
Step 5 –Add the ribs to the slow cooker, turning them to coat them in the sauce.
Step 6 –Cover and cook on low for 7-8 hours.
Step 7 –Preheat the broiler.
Step 8 –In a small bowl, whisk together the remaining 1/3 cup of the barbecue sauce, the pineapple preserves, and the ketchup.
Step 9 –Whisk in 1/4 cup of the cooking liquid from the slow cooker.
Step 10 –Remove the ribs from the slow cooker, placing them bone-side down on a baking sheet lined with aluminum foil.
Step 11 –Brush the tops of the ribs with the pineapple preserves mixture.
Step 12 –Broil the ribs for 3-5 minutes.
Step 13 –Sprinkle the ribs with the green onions.
Step 14 –Serve!
