Hawaiian 3-Ingredient Slow Cooker Ribs
Sweet, tangy, sticky, and fall-apart tender. These slow cooker ribs use only ribs, BBQ sauce, and crushed pineapple for an irresistible island-style glaze.
Ingredients
- 3–4 lb (1.3–1.8 kg) pork ribs (baby back or St. Louis)
- 1 bottle (18 oz / 500 ml) barbecue sauce
- 1 can (20 oz / 560 g) crushed pineapple in juice
Time & Yield
- Prep: 10 minutes
- Cook: 6–8 hours on LOW (or 3–4 hours on HIGH)
- Serves: 4–6
Directions
- Prep the Ribs: Remove the membrane from the back of the ribs and cut into 3–4 sections to fit your slow cooker.
- Make the Sauce: Stir together the barbecue sauce and crushed pineapple (with juice) until blended.
- Slow Cook: Add ribs and coat with sauce. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours until very tender.
- Optional – Caramelize: Broil on a foil-lined sheet, brushing with extra sauce, for 3–5 minutes until the glaze bubbles and turns sticky.
- Serve: Spoon more sauce over ribs. Pair with steamed rice, Hawaiian rolls, or coleslaw.
Tips & Variations
- Swap ribs for boneless country-style ribs or chicken thighs.
- Add a splash of soy sauce or a pinch of chili flakes for balance and heat.
- Remove the membrane for the most tender bite.
Storage
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat gently with extra sauce; add a splash of water if needed.
- Freezes well (up to 2 months).
Estimated Nutrition (per serving)
Calories: ~520 • Protein: 34g • Fat: 27g • Carbs: 35g • Sodium: ~980mg
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