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Some recipes are just made for lazy weekend afternoons, and these Slow Cooker Hawaiian Ribs are a perfect example. Maybe it’s my endless longing for a tropical vacation or the way my family lights up when I serve anything with pineapple, but I can tell you—this one’s special. A little sweet, a little tangy, wonderfully sticky, and, dare I say, kind of irresistible. I’ve made these for our neighborhood block parties, last-minute Sunday suppers, and plenty of rainy ‘let’s pretend we’re in Maui’ nights. Every single time, someone asks for the recipe. And honestly? It’s just so, so good. If you love comfort food with a twist, you’re absolutely in for a treat.
Let’s talk about that magical combination: pork ribs, slow-cooked until they practically fall apart, soaked in a pineapple-barbecue sauce that’s the definition of craveable. When I say the broiler step at the end makes the ribs sing, I mean it—those sticky caramelized edges are pure joy.
Why You’ll Love This Recipe
- Big flavor with minimal effort—the slow cooker does the heavy lifting!
- Sweet, savory, & tangy all in one bite (hello, pineapple + BBQ sauce!)
- The ribs are melt-in-your-mouth tender and coated in a glossy glaze
- Perfect for family gatherings, potlucks, or a cozy weeknight dinner
- Totally customizable—make them spicy, saucy, or even vegetarian if you want!
I know you’ll fall head over heels for these flavors. Now, let’s get into the good stuff—the ingredients! Don’t worry if you don’t have every single thing; I’ll share some swaps below.
Key Ingredients
- Pork Ribs: Baby back or pork spare ribs both work beautifully. I usually go with baby back because they’re a little leaner and fit nicely in my slow cooker, but honestly—whatever’s on sale is what I grab.
- Pineapple: Fresh always feels fancy, but canned pineapple totally works (and is budget-friendly). Just drain it if it’s canned so things don’t get soupy. The pineapple gives sweetness and helps tenderize the ribs—don’t skip it!
- Barbecue Sauce: Use your favorite. I’ve used everything from smoky chipotle BBQ to classic sweet Baby Ray’s. Even homemade if you’re feeling like an overachiever, which I rarely am on a Tuesday.
- Soy Sauce: Adds a savory, umami edge. Low-sodium soy sauce is fine—I often use it to keep things in check.
- Brown Sugar: Just a couple of spoonfuls to help the glaze get all caramelized and sticky.
- Garlic & Ginger: Fresh is best, but in a pinch, use jarred or ground versions. The ginger adds a subtle warmth that makes people go, “Hmm, what’s that?”
- Cornstarch: For thickening the sauce—you want it sticky, not runny!
- Green Onions: Optional, but they add a pop of color and freshness when you serve.
(Complete list of ingredients with quantities and instructions is located in the recipe card below.)
Step-by-Step Instructions
Step 1: Season the Ribs
Pat your ribs dry and season generously with salt and plenty of black pepper. Sometimes I rub in a little garlic powder or smoked paprika if I’m feeling fancy, but those are totally optional.
If you can, let the ribs sit overnight in the fridge—covered—for max flavor. Not mandatory, but a good tip if you’re planning ahead.
Step 2: Prepare the Sauce
Grab a bowl and mix your barbecue sauce, soy sauce, brown sugar, garlic, and ginger. I like to whisk it until smooth—no clumps allowed! You should already be able to smell something amazing.
Step 3: Add the Pineapple
In goes the pineapple! Stir it right into the sauce. If your pineapple pieces are a little big, give them a quick chop. Make sure everything gets coated so there’s sweet-tart flavor in every bite.
Step 4: Arrange the Ribs
Layer the ribs into your slow cooker. Sometimes they need to be cut into smaller racks or individual ribs to fit—don’t stress about pretty stacking, just try to get them nestled in.
Pour the sauce (with pineapple!) all over the top. Make sure it’s distributed as evenly as you can—nothing fancy, just enough to coat.
Step 5: Slow Cook the Ribs
Slap on the lid and let the magic happen! Set your slow cooker to low for 6–8 hours (the absolute best, melt-in-your-mouth texture), or high for 3–4 if you’re short on time. Either way, your kitchen is about to smell incredible.
When they’re done, the ribs should be juicy, tender, and practically falling apart when poked with a fork.
Step 6: Thicken the Sauce
Carefully set those ribs aside (I use tongs and a big serving platter—watch out, they’re delicate!), then pour the leftover sauce and pineapple from the slow cooker into a little saucepan.
Whisk together a tablespoon of cornstarch with two tablespoons water—then stir that into the sauce while it simmers over medium heat. You’ll see it thicken up and turn glossy in just a couple minutes. Don’t walk away!
Step 7: Glaze and Broil the Ribs
Spoon or brush the thickened sauce back over the ribs—go heavy, it’s the best part. If you want even more caramelization (and you do!), set them under the broiler for 2–3 minutes until sticky and bubbly. Watch closely—sugar burns fast!
Step 8: Garnish and Serve
Sprinkle on sliced green onions for a fresh finish (and a little color pop). I promise, everyone will be crowding the table when they see (and smell) these beauties!
Serving Suggestions
Honestly, these Hawaiian ribs can shine all on their own, but if you’re going for a full meal (or need to stretch them for a crowd), here are some tried-and-true pairings:
- Steamed white or brown rice—my favorite for soaking up all that luscious sauce
- Grilled veggies like zucchini, bell peppers, or asparagus—simple and healthy
- Pineapple coleslaw—cabbage, carrots, pineapple, and a light dressing makes a cool, crunchy side
- Soft Hawaiian rolls—for swiping up every last drop of sauce, naturally!
- Drinks? Pineapple mojitos, classic iced tea, or even a fruity smoothie to keep the tropical vibes going
Storage Tips
Don’t worry if you have leftovers (we rarely do, but lucky you if so!). Let any extra ribs cool, then pop them into an airtight container. Keep them in the fridge for up to 4 days.
If you want to freeze them: slip leftover ribs into freezer bags or vacuum-sealed bags, and they’ll keep beautifully for about 3 months. Just let them thaw overnight in the fridge before reheating.
To reheat, my go-to is wrapping them in foil and baking at 300°F for 15–20 minutes, adding a little extra sauce to keep everything juicy. The microwave works too, just go 1–2 minutes at a time so things don’t dry out.
Variations
- Spicy Hawaiian Ribs: Add a healthy squirt of sriracha or sprinkle in some red pepper flakes to your sauce if you like it fiery.
- Cocofusion: Swap out part of your barbecue sauce for coconut milk and a spoonful of brown sugar—crazy good with pineapple! (And dairy free!)
- Asian-Style: Try adding a spoonful of hoisin sauce or a splash of toasted sesame oil for a twist.
- Vegetarian Version: Believe it or not, this sauce over tofu or tempeh is fabulous. Just cube, coat, and bake or slow-cook—my meatless friends rave about it.
- Grilled Finish: If it’s warm out, toss those glazed ribs on the grill for a couple of minutes instead of broiling. Adds an extra hint of smoky flavor that’s out of this world.
Conclusion
There you have it, friends—my favorite tropical comfort food, made with a good dose of love and barely any fuss. These Hawaiian-style slow cooker ribs are laid-back enough for everyday dinners but special enough for guests (trust me, you’ll get recipe requests!). If you give them a whirl, I’d absolutely love to hear how it goes—did you go classic or try a twist? Leave a comment or question below and let’s chat all things cozy, sweet, and delicious. Now go grab your slow cooker and live your most pineapple-filled life!
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!
