These Hawaiian-style ribs bring a taste of the tropics straight to your plate, blending the sweetness of pineapple with a rich, tangy barbecue glaze. Slow-cooked to fall-off-the-bone tenderness, the ribs absorb the luscious combination of soy, brown sugar, garlic, and ginger for a flavor-packed experience. Finished with a glossy, thickened sauce and optional broiling for a caramelized touch, this dish is as indulgent as it is easy to make. Perfect for casual family meals or entertaining, these ribs are sure to be a crowd-pleaser!
Why You’ll Love This Recipe
These Slow Cooker Hawaiian Ribs are the perfect blend of savory, sweet, and tangy flavors, all with a tropical twist. Slow-cooked to perfection, the ribs become fall-off-the-bone tender while absorbing the rich flavors of barbecue sauce, soy sauce, ginger, garlic, and juicy pineapple. Whether you’re hosting a backyard luau or craving a cozy, comforting meal, this dish is as easy to make as it is delicious. The slow cooker does all the work, leaving you with flavorful, caramelized ribs that are sure to impress.
Key Ingredients
Pork Ribs: Baby back ribs or spare ribs both work beautifully, providing a tender, meaty foundation for the dish.
Pineapple: Adds natural sweetness and tropical flair while helping to tenderize the meat.
Barbecue Sauce: The base for the sauce, providing smoky, tangy depth. Use your favorite brand to tailor the flavor.
Soy Sauce: Adds umami richness that balances the sweetness of the pineapple and barbecue sauce.
Brown Sugar: Enhances the caramelization and sweetness, making the glaze irresistible.
Garlic and Ginger: These aromatics add a punch of fresh, zesty flavor to the sauce.
Cornstarch: Thickens the sauce for a glossy, sticky glaze that clings perfectly to the ribs.
Green Onions: Optional but highly recommended for a bright, fresh garnish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Season the Ribs
Season the Meat:
Generously season the ribs with salt and freshly ground black pepper.
Optional Flavor Boost:
Cover and refrigerate the seasoned ribs overnight to allow the seasoning to penetrate deeply for enhanced flavor.
Step 2: Prepare the Sauce
Combine Ingredients:
In the bowl of your slow cooker, mix:
1 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves minced garlic
1 tablespoon grated ginger
Whisk Until Smooth:
Blend these ingredients thoroughly to create a flavorful cooking liquid.
Step 3: Add the Pineapple
Incorporate Pineapple:
Stir 1 cup of diced pineapple into the sauce mixture.
Distribute Evenly:
Ensure the pineapple is well-mixed with the sauce for balanced sweetness and tenderizing properties.
Step 4: Arrange the Ribs
Place the Ribs in the Slow Cooker:
Arrange the ribs in the sauce, ensuring they are as submerged as possible.
Adjust for Fit:
If needed, cut the ribs into smaller sections to fit comfortably in the slow cooker.
Step 5: Slow Cook the Ribs
Set Cooking Time:
Cover and cook:
On low for 6-8 hours for maximum tenderness.
Or on high for 3-4 hours if you’re short on time.
Check for Doneness:
The ribs should be tender and almost falling off the bone when done.
Step 6: Prepare the Sauce
Remove the Ribs:
Carefully transfer the ribs to a serving platter and set them aside.
Thicken the Sauce:
Pour the remaining sauce from the slow cooker into a saucepan.
Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry.
Whisk the slurry into the sauce and heat over medium heat, stirring constantly, until thickened.
Step 7: Glaze the Ribs
Brush the Sauce:
Generously coat the ribs with the thickened sauce using a brush or spoon.
Optional Broil:
Place the glazed ribs under the broiler for 2-3 minutes to caramelize the glaze.
Watch closely to avoid burning.
Step 8: Garnish and Serve
Add Final Touches:
Garnish the ribs with sliced green onions for a fresh and vibrant look.
Serve Hot:
Plate the ribs and enjoy their tender, flavorful, tropical taste!
Serving Suggestions
These Hawaiian ribs are delicious on their own, but pairing them with complementary sides takes the meal to the next level:
Steamed White or Brown Rice: A neutral base that soaks up the flavorful sauce.
Grilled Vegetables: Serve with charred zucchini, bell peppers, or asparagus for a smoky, healthy side.
Pineapple Coleslaw: Add crunch and a tropical flair with a slaw featuring cabbage, carrots, and pineapple.
Hawaiian Rolls: Soft, sweet rolls are perfect for mopping up any leftover sauce.
Refreshing Drink: Pair with a pineapple mojito, iced tea, or a tropical fruit smoothie for a complete island-inspired meal.
Storage Tips
Refrigeration: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooled ribs in a freezer-safe container or vacuum-sealed bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the oven at 300°F (150°C), covered with foil to retain moisture, or reheat in the microwave for 1-2 minutes. Brush with additional sauce for extra flavor.
Variations
Spicy Hawaiian Ribs: Add a teaspoon of red pepper flakes or a splash of sriracha to the sauce for a spicy kick.
Coconut Infusion: Substitute part of the barbecue sauce with coconut milk for a creamy, tropical variation.
Asian-Inspired Ribs: Replace the barbecue sauce with hoisin sauce and add sesame oil for an Asian twist.
Vegetarian Option: Use the same sauce on tofu or tempeh for a plant-based alternative.
Grilled Finish: For a smoky char, finish the ribs on the grill instead of under the broiler.
Conclusion
These Slow Cooker Hawaiian Ribs bring the flavors of the tropics to your table with minimal effort. Whether you’re cooking for a crowd or treating yourself to a special meal, these tender, flavorful ribs are sure to impress. With the perfect balance of sweetness, tanginess, and umami, every bite is a celebration of island-inspired goodness. So grab your slow cooker, let it work its magic, and get ready to savor this delicious tropical feast!
Slow Cooker Hawaiian Ribs
Ingredients
- 2 lbs pork ribs baby back or spare ribs
- 1 cup diced pineapple fresh or canned, drained if canned
- 0.5 cup barbecue sauce your favorite
- 0.25 cup soy sauce
- 3 tbsp brown sugar
- 2 cloves garlic finely minced
- 1 tbsp fresh ginger grated
- 1 tbsp cornstarch for thickening the sauce
- salt and freshly ground black pepper to taste
- sliced green onions optional garnish
Instructions
- Generously season the ribs with salt and freshly ground black pepper. For enhanced flavor, cover and refrigerate the seasoned ribs overnight.
- In the slow cooker, mix barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Whisk until smooth.
- Stir the diced pineapple into the sauce mixture, ensuring it is evenly distributed for balanced sweetness and tenderizing properties.
- Place the ribs in the slow cooker, ensuring they are as submerged in the sauce as possible. If needed, cut the ribs into smaller sections to fit.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the ribs are tender and almost falling off the bone.
- Remove the ribs from the slow cooker and set aside. Pour the remaining sauce into a saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry, then whisk it into the sauce. Heat over medium heat, stirring constantly, until thickened.
- Generously coat the ribs with the thickened sauce. Optionally, broil the ribs for 2–3 minutes to caramelize the glaze. Watch closely to avoid burning.
- Garnish the ribs with sliced green onions and serve hot. Enjoy the tropical flavors of these tender ribs!
