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!

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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.

Also Read:  Hot Paradise Sandwiches

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!