Slow-Cooker Pineapple BBQ Baby Back Ribs Tips, FAQ & printable recipe

Tips for success

For the most tender ribs, always cook on low. High heat can work in a pinch but may result in tougher meat. If you have time, let the ribs marinate in the fridge with the sauce and pineapple for a few hours before cooking—it deepens the flavor even further.

When broiling, keep a close eye on the ribs; the sugar in the sauce can burn quickly, so turn them every minute or two.

If you want a thicker, more concentrated sauce, pour the liquid from the slow cooker into a saucepan after the ribs are done and simmer it on the stovetop for 5 to 10 minutes, until it reduces.

Brush this reduction over the ribs before broiling for an extra-sticky glaze. You can also serve the reduced sauce on the side for dipping. The ribs are best enjoyed hot, straight from the broiler.

Variations

• Spicy Pineapple Ribs: Add 1-2 minced chipotle peppers in adobo sauce to the BBQ sauce before pouring. Or use a spicy BBQ sauce and add a pinch of cayenne for extra heat. The sweetness of the pineapple balances the spice beautifully.
• Hawaiian-Style Ribs: Replace the Kansas City BBQ sauce with a teriyaki glaze and add a splash of soy sauce and a little brown sugar. The pineapple and ginger already in the recipe pair perfectly with these Asian-inspired flavors.
• Citrus Ginger Ribs: Add the zest and juice of one orange to the sauce along with the ginger. Omit the pineapple if you prefer, and use a sweeter BBQ sauce. The citrus brightens the dish and complements the ginger.
• Smoky Bacon Ribs: Before layering the ribs, wrap 4-6 slices of bacon around each rack and secure with toothpicks. The bacon adds a smoky depth that pairs well with the sweet BBQ and pineapple. Cook as directed, then broil to crisp the bacon.

Storage and make-ahead

Fridge

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Freezer

Freeze cooked ribs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat, place ribs on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through. For best results, add a little extra BBQ sauce before reheating to keep them moist.

You can assemble the ribs in the slow cooker insert up to 24 hours in advance, cover, and refrigerate.

When ready to cook, simply place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold. The sauce and pineapple can also be mixed together ahead and stored separately.

Serving ideas

Serve the ribs hot, with the caramelized pineapple rings on top. A side of coleslaw or cornbread pairs wonderfully, as do pickles or a simple green salad. For a heartier meal, serve over rice or mashed potatoes to soak up the extra sauce. The ribs are messy in the best way, so have plenty of napkins on hand.

For a party, cut the ribs into individual portions and arrange them on a platter with the pineapple rings.

Garnish with a sprinkle of fresh cilantro or sliced scallions if you like, though the video keeps it simple. This dish is also great for a casual dinner with friends—it’s impressive but requires almost no effort.

Frequently asked questions

Recipe card

Slow-Cooker Pineapple BBQ Baby Back Ribs

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 2 lb pork baby back ribs
• 1 can (20 oz) pineapple rings in juice, drained
• 2 tbsp fresh ginger, grated
• 1 1/2 cups thick Kansas City-style BBQ sauce

Instructions

1. Place the pork baby back ribs in the bottom of a 6-quart slow cooker, arranging them side by side so they fit in a single layer. Scatter the drained pineapple rings over the ribs, tucking a few between them. Sprinkle the grated fresh ginger evenly over the top.
2. Pour the thick Kansas City-style BBQ sauce over the ribs and pineapple, using a spatula to spread it evenly so all the meat is coated. There's no need to stir—the slow cooker will do the work.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat and moisture inside. Let it rest for 3 minutes before slicing.
4. Preheat the broiler. Transfer the ribs to a foil-lined baking sheet, along with some of the pineapple rings. Brush with a little of the sauce from the slow cooker. Broil for 2 to 4 minutes per side, until the edges are caramelized and lightly charred. Let rest at least 3 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

29 g

Carbohydrates

35 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.