Slow Cooker Hawaiian Ribs

Slow Cooker Hawaiian Ribs are a tropical-inspired delight featuring tender pork ribs simmered low and slow in a sweet-savory blend of pineapple, soy sauce, and barbecue flavors. Effortless to prepare, these ribs are perfect for family dinners or casual get-togethers.

Why You’ll Love This Recipe

• Hands-off cooking—let the slow cooker do all the work
• Sweet, tangy, and savory flavors all in one dish
• Juicy, fall-off-the-bone ribs with minimal effort
• Versatile for dinner, potlucks, or meal prep
• Great with rice, slaw, or grilled veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork ribs (baby back or spare)
• Salt and black pepper
• Pineapple chunks (fresh or canned)
• Barbecue sauce
• Soy sauce
• Brown sugar
• Garlic, minced
• Fresh ginger, grated
• Cornstarch and water (optional, for thickening sauce)
• Optional: red pepper flakes or Sriracha
• Optional garnish: sliced green onions or sesame seeds

directions

this recipe

1. Season ribs with salt and pepper.
2. In the slow cooker, whisk together barbecue sauce, soy sauce, brown sugar, garlic, and ginger.
3. Add pineapple chunks and stir to combine.
4. Place ribs in the slow cooker, meaty side down.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until tender.
6. Remove ribs and skim fat from sauce.
7. If desired, thicken sauce with cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and simmer in a saucepan until thickened.
8. Brush sauce over ribs. Broil for 3–5 minutes to caramelize (optional).
9. Garnish and serve.

Servings and timing

• Yield: Serves 4–6
• Prep Time: 10–15 minutes
• Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
• Total Time: About 6–8 hours

Variations

• Add heat with Sriracha or red pepper flakes
• Use mango or peach chunks instead of pineapple for a twist
• Swap barbecue sauce for hoisin for an Asian flair
• Use boneless ribs or country-style ribs for a different cut
• Add bell peppers or onions for extra flavor and texture

storage/reheating

• Store leftovers in the fridge in an airtight container for up to 4 days
• Freeze for up to 3 months
• Reheat in the oven at 300°F or microwave gently with a splash of water or sauce
• Sauce may thicken after storing—thin with water or broth if needed

FAQs

1. Can I cook these on high instead of low?

Yes, cook on HIGH for 3–4 hours if you’re short on time.

2. Do I need to sear the ribs first?

No, searing isn’t necessary—slow cooking will make them tender.

3. Can I skip the broiling step?

Absolutely, but broiling gives the ribs a nice caramelized finish.

4. What kind of ribs should I use?

Baby back, spare ribs, or even country-style ribs all work well.

5. How do I thicken the sauce?

Use a cornstarch slurry and simmer it separately until thick.

6. Can I make them spicy?

Yes—add Sriracha, red pepper flakes, or diced jalapeños.

7. Can I prep this recipe the night before?

Yes, season the ribs and mix the sauce ahead of time, then combine in the morning.

8. What sides go well with these ribs?

Serve with rice, slaw, grilled pineapple, or steamed vegetables.

9. Will the sauce separate after chilling?

It might thicken—reheat gently and stir to restore the texture.

10. Are these ribs gluten-free?

Use gluten-free soy sauce and check your barbecue sauce ingredients.

Conclusion

Slow Cooker Hawaiian Ribs are a sweet and savory treat that brings island flavors to your dinner table with minimal effort. Perfectly tender with a pineapple-infused glaze, these ribs are ideal for busy days or relaxed weekends. Customize the heat, add your favorite sides, and enjoy a tropical twist on a classic comfort food.

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