Slow Cooker Hawaiian Ribs

5 from 18 votes

Slow Cooker Hawaiian Ribs

These slow cooker Hawaiian ribs are rich, juicy and full of sweet, tangy flavor. They’re easy to prepare and come out perfectly tender every time. Paired with pineapple and a thick glaze, this dish brings island vibes to your kitchen with hardly any effort.

Prep Time15

Cook Time8

Total Time8 15

Course: Meals

Cuisine: American

Keyword: slow cooker

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 red onion cut into 1-inch slices
3 Pounds ribs trimmed
2 Cloves garlic minced
1 Tablespoon ginger freshly grated
1/2 Cup brown sugar
1/4 Cup soy sauce
1 Tablespoon Sriracha sauce
3 Tablespoons apple cider vinegar
2 Cups pineapple fresh, diced

Instructions

Spread sliced onions evenly in the bottom of the crockpot. Place ribs on top of onion.
In a small bowl, whisk together garlic, ginger, brown sugar, soy sauce, Sriracha, and apple cider vinegar. Pour mixture evenly over the ribs.
Cook on low for 7 hours. Add pineapple to the crock pot and stir slightly so the pineapple is coated in the crock pot liquid. Continue to cook for one more hour.
Carefully remove ribs, pineapple and onions from crock pot using a slotted spoon. Cover with foil to keep warm.
Pour remaining liquid into a small saucepan. Skim excess fat from the surface.
Bring to a boil and cook until liquid is reduced by half and slightly thickened.
Brush reduced liquid over the ribs.
Spoon pineapple and onions over rice to serve.

Notes

Trim the ribs well: Remove excess fat for a cleaner glaze. This is optional but I recommend you peel the silver membrane off the back of the ribs before cooking. You can use paper towels to help you get a grip on it and then just lift it with a sharp knife and pull it off.
Don’t skip the reduction: It concentrates the flavor and adds that sticky finish.
Serve with rice: The juices soak in perfectly and round out the meal.

Nutrition

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