Dinner
Slow-Cooker Pineapple Baby Back Ribs
8h 20min
6 servings
These slow-cooker pineapple baby back ribs are a delicious and easy-to-make meal that's perfect for a summer barbecue or a cozy dinner at home. Tender, fall-off-the-bone ribs are slow-cooked in a sweet and tangy pineapple sauce, creating a flavorful and satisfying dish. The slow-cooker method ensures that the ribs are melt-in-your-mouth tender and infused with the delightful flavors of the sauce.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content
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Ingredients
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0
Steps
Read instructions and get ready to cook
Prepare the ribs
Remove the membrane from the back of the baby back ribs. Cut the ribs into sections that will fit into your slow cooker.
Prepare the sauce ingredients
Peel, core, and chop the pineapple. Finely chop the onion. Mince the garlic cloves.
Make the sauce
In a blender, combine the chopped pineapple, chopped onion, minced garlic, ketchup, brown sugar, soy sauce, rice vinegar, smoked paprika, salt, and black pepper. Blend until smooth.
Place the ribs in the slow cooker
Arrange the rib sections in the slow cooker, bone-side down. Pour the pineapple sauce over the ribs, ensuring that they are evenly coated.
Cook the ribs
Cover the slow cooker and cook on low heat for 8 hours, or until the ribs are tender and easily pull away from the bone.
Preheat the broiler
Preheat the broiler to high. Line a baking sheet with foil.
Broil the ribs
Remove the ribs from the slow cooker and place them on the prepared baking sheet. Brush the ribs with the remaining sauce from the slow cooker. Broil for 3-5 minutes, or until the sauce is caramelized and bubbly.
Serve
Transfer the slow-cooker pineapple baby back ribs to a serving platter. Serve hot, garnished with chopped green onions and sesame seeds, if desired. Enjoy the tender, flavorful ribs that are sure to be a hit with your family and friends!

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