Crock Pot Hawaiian Ribs

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Crock Pot Hawaiian Ribs are fall off the bone tender and covered in a pienapple-teriyaki based sauce. These ribs cook on LOW for 8 hours so this is a recipe you can leave in the crock pot all day.

Crock Pot Hawaiian Ribs

 

Then it just takes a few minutes to finish off. You’ll make a quick, pineapple-flavored BBQ sauce, brush the ribs with it and broil them to get them a little charred. Just like they came right off the grill! You can serve delicious ribs for dinner and its so easy thanks to the slow cooker.

What’s to love about these Crock Pot Hawaiian Ribs?

It only takes a few minutes to prep this recipe. The ribs get seasoned with salt, pepper, and ancho chili powder. The ancho chili powder adds lots of smoky flavor.

These ribs have so much flavor!

Crock Pot Hawaiian Ribs

 

Tips for making Crock Pot Hawaiian Ribs:

Remove the silver skin from the back of the ribs before cooking them. Lift it up with a sharp knife and then you should be able to pull it off in one piece. It’s not absolutely necessary to remove it, but the ribs will separate more easily if you do.

Crock Pot Hawaiian Ribs

Great sides to serve with Crock Pot Hawaiian Ribs

 

Crock Pot Hawaiian Ribs

Crock Pot Hawaiian Ribs

Course: Main Dish
Cuisine: American
Keyword: slow cooker
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 4
Calories: 437kcal
Crock Pot Hawaiian Ribs are fall off the bone tender and covered in a pienapple-teriyaki based sauce. These ribs cook on LOW for 8 hours so this is a recipe you can leave in the crock pot all day.
Print Recipe

Ingredients

  • 2 small racks baby back ribs
  • salt and pepper
  • 1 tablespoons vegetable oil
  • 3 tablespoons ancho chili powder
  • 2/3 cup teriyaki-style bbq sauce, I use Sweet Baby Ray's
  • 1/3 cup apple cider vinegar
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1/3 cup pineapple preserves
  • 1/4 cup ketchup
  • 2 green onions, sliced

Instructions

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

Nutrition

Calories: 437kcal

Crock Pot Hawaiian Ribs

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11 thoughts on “Crock Pot Hawaiian Ribs

  1. Great Flavors!

    We are on keto, so we made our own Sugar-Free Pineapple Preserves (and used Sugar Free Terriyaki BBQ Sauce and Sugar Free Ketchup. Turned out GREAT.

    Only 3 ingredients to make Sugar Free Pineapple Preserves/Jam:

    1) 2 cups UNsweetened, Crushed Pineapple (we used canned.)
    2) 1/2 cup Sugar-Free Syrup ( we used Walmart’s Great Value Sugar-Free Syrup — a Maple Syrup alternative.)
    3) 1 1/2 – 2 Tbsp UNflavored Gelatin.

    Directions:
    1) Put the crushed pineapple into a blender. Pulse until chunks are smooth.
    2) On stove top, bring the crushed pineapple and syrup to a boil.
    3) Reduce heat to simmer.
    4) Add unflavored gelatin.
    5) Stir and cook until thickened.

    1. I could not find Pineapple Preserves in the market, so I made my own and it was so easy – just 3 ingredients!

      1) Crushed Pineapple – 2 cups. Put it in a blender to smooth out the chunks.
      2) Maple Syrup – 1/2 cup.
      3) UNflavored Gelatin – 1 1/2 – 2 Tbsp.

      Directions:

      1) After blending the Crushed Pineapple, put it on the stove and bring to a boil. Reduce heat and bring to a simmer. Let the pineapple reduce/thicken up.
      2) Add the Maple Syrup. Mix it in well with the crushed pineapple.
      3.) Add 1 1/2 – 2 Tbsp Unflavored Gelatin to the mixture. Stir until mixture thickens.
      4) You’re done!

  2. If you cant find the ancho chilli powder use the whole dried chilli pepper. Pulse it in the blender or food processor. You’re welcome!

  3. The only thing I omitted was the ginger.
    (Because I don’t like ginger) just wow! This was delicious! I put the setting on low for 8 hours and it was on “keep warm” for about another two cause I was busy. Minimal effort recipe, 100% flavor. My husband loved it, and I made two full racks so we have a few days worth!

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