Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
| Level: | Intermediate |
| Total: | 7 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 small racks baby back ribs (1 1/2 to 2 pounds each), cut in half
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 3 tablespoons ancho chile powder
- 2/3 cup teriyaki-style barbecue sauce (such as Sweet Baby Ray’s)
- 1/3 cup apple cider vinegar
- 1 tablespoon grated peeled fresh ginger
- 2 cloves garlic, grated
- 1/4 cup pineapple preserves
- 2 tablespoons ketchup
- 2 scallions, thinly sliced on an angle
Instructions
- Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
- Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
- Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1128 |
| Total Fat | 73 g |
| Saturated Fat | 24 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 77 g |
| Cholesterol | 274 mg |
| Sodium | 1203 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1128 |
| Total Fat | 73 g |
| Saturated Fat | 24 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 77 g |
| Cholesterol | 274 mg |
| Sodium | 1203 mg |
Reviews
WOW these are amazing! I had never cooked ribs in a crock pot before but I certainly will again! Fall off the bone tender and really tasty 🙂 We served it with spinach salad and sautéed Brussels sprouts with bacon – a hit with the whole family.
Easy to follow and great tasting. This food goes well with summer corn and squash.
This is one of our go-tos. We’ve made it with coconut rice, plain rice, greens, cucumber salad, garlic sauteed greenbeans, it goes well with a lot!
The glaze is also a winning recipe and can be used on salmon, chicken, etc.
these were AWESOME! and so easy! served with coconut rice with diced pinapple and green beans.