Adding a taste of the tropics, Hawaiian-style ribs is an incredible mix of the lovely sweetness of pineapple flavors and rich tangy barbecue glaze for ribs. Cooked slowly falls off the bones leaving them dripping rich mixture of soy, brown sugar, garlic, and ginger to express taste. These ribs are meant to be rich with fold-in, thickened sauce for nice caramelization from broiling, and easy to prepare as well as to enjoy, especially for not-so-formal days with the family or following the dinner parties that these ribs will become a huge hit in any one family.
Why You’ll Love This Recipe
So, I love about these Hawaiian Ribs on the stove that it turns into texture medley of savory, sweet, and tangy strong-some kind of the tropics. The ribs are slow-cooked to the perfectly falling- off-the-bone status and absorb the tastes of bbq sauce, soy sauce, ginger, garlic, and juicy pineapple. Consistently lovely for whether you’re hosting a block party backyard luaus or in the mood for soothing, hearty meals: it’s easy to cook and all about the slow cooker, leaving you with most flavorful, nicely caramelized ribs.
Key Ingredients
Pork Ribs: The baby back or pork spare ribs, both cuts have always been supposedly perfect for these concepts.
Pineapple: Offers a natural sweetness and plays to the tropical impulse flavor-wise and helps in the tenderization of the meat.
Barbecue Sauce: The base from which sauce gets its smoky and tangy depth- use your favorite in the flavor department.
Soy Sauce: It provides that umami richness that plays well off the sweetness of your pineapple and barbecue sauce.
Brown Sugar: Again, a touch to enhance the caramelization; it helps to mold the glaze into this sugar wash.
Garlic and Ginger: These two aromatics just pop to create a tang in the whole fresh flavor of the sauce.
Cornstarch: And you need this for the thickening; you get a glossy sticky glaze on the ribs as they cling to them.
Green Onions: Optional but preferable in taste.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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:
While delicious on their own, dishes from Hawaii can be even better served with other accompaniments, such as the following:
Plain steamed rice or brown rice would also offer a sound stand for absorbing the tantalizing sauce.
Serve with grilled vegetables for a smoky, healthy side, like zucchini, bell peppers, or asparagus, which usually end up charred.
Then cool things off and add tropical flavors with pineapple coleslaw, a slaw with some cabbage, carrots, and pineapple.
Soft sweet Hawaiian rolls are perfect for sopping up any leftover sauce.
A refreshing beverage to order with this dish would be pineapple mojitos, iced tea, or a tropical fruit smoothie.
Storage Tips
Keep leftover ribs fresh by sealing them in a container and storing them in the refrigerator for up to 4 days.
Freeze them in freezer bags or vacuum-sealed bags. Store them in something that is safe to freeze for a period of about 3 months. To thaw before you reheat them, unfreeze everything in the fridge the night before.
Reheating Massage: You may warm up your oven and bake at 300°F (150°C), add foil to lock moisture,
or even perhaps cook in the microwave for 1-2 minutes. New sauce suggests added deliciousness.
Variations
Spicy Hawaiian Ribs: Adding a splash of sriracha or a teaspoon of red pepper flakes to the sauce promises spicy ribs taste.
Cocofusion: Here, swap your barbecue sauce for a rich coconut milk delight for the tropical alternative-checked elegance.
Asian-style: For a unique Asian twist check on a more traditional barbeque sauce and use sesame oil or hoisin sauce.
Vegetarians’ Options: Employ same sauce over tofu or tempeh to create a plant-based replacement.
Termination Grilled Finish: Actually under a grill at same high heat for smoky char, and not under broiler.
Conclusion
ery little effort brings these Hawaiian Slow Cooker Ribs the tastes of the tropics right to your dinner table. Whether the crowd enjoys it, or you make this special dish all for yourself, that tenderness and flavor will make an indelible ink spot. It all becomes a celebration of what is good island fare: sweet, tangy, and umami. So, take your slow cooker, plug it in and let it work about getting you sit down to consume this delicious and 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!
