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Slow Cooker Hawaiian Pork Ribs on plate.
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Slow Cooker Hawaiian Pork Ribs

Slow Cooker Hawaiian Pork Ribs are tender, fall-off-the bone pork ribs. The Hawaiian sauce is sweet and tangy and a great addition to ribs.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner, Pork
Cuisine: American
Keyword: Slow Cooker Hawaiian Pork Ribs
Servings: 6 servings

Ingredients

  • 1 red onion cut into 1-inch slices
  • 3 to 4 pounds baby back ribs trimmed of the silver skin {about 2 racks}
  • 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 diced
  • Green onion for garnish
  • pineapple for garnish
  • BBQ sauce for garnish

Instructions

  • Remove the silver membrane from the back of the pork ribs.
  • Spread sliced onions evenly in the bottom of the crock pot. Place ribs on top of the 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.
  • 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. Garnish with fresh pineapple and green onions.

Notes

  • When you are done cooking the ribs in the slow cooker you can finish them off in the broiler for that extra crispy, charred outer layer. To do this remove the ribs and place them on a baking sheet with foil placed on it.
  • Baste the ribs with some extra BBQ sauce and then broil for 5-10 minutes. 
  • Before you cook ribs I suggest that you remove the membrane from the back of the ribs. This helps the sauce and spices absorb into the ribs better when they are cooking. 

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 29g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 729mg | Potassium: 502mg | Fiber: 1g | Sugar: 24g | Vitamin A: 67IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 2mg