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 BBQ 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
Season the ribs with salt and pepper.
Rub the ribs with the vegetable oil.
Sprinkle the ribs with the ancho chili powder.
Add 1/3 cup of the BBQ sauce, the apple cider vinegar, ginger, and garlic to a 6-quart or larger slow cooker, stirring to mix.
Add the ribs to the slow cooker, turning them to coat them in the sauce.
Cover and cook on low for 7-8 hours.
Preheat the broiler.
In a small bowl, whisk together the remaining 1/3 cup of the BBQ sauce, the pineapple preserves, and the ketchup.
Whisk in 1/4 cup of the cooking liquid from the slow cooker.
Remove the ribs from the slow cooker, placing them bone side down on a baking sheet lined with aluminum foil.
Brush the tops of the ribs with the pineapple preserves mixture.
Broil the ribs for 3-5 minutes.
Sprinkle the ribs with the green onions.